Grape leaves stuffed with meat and rice cooked in a rich tomato sauce
When you have rolled up a good batch, take five or six pieces and tie them with the white string roughly 30cm long. Stack these little parcels gently in the large cooking pot
When you have finished tying your grape leaf parcels, pour on the carton of passata, salt, regular olive oil, juice of 1 lemon and top up with water if necessary so all the parcels are covered
Bring to the boil then reduce the heat to a low simmer
Simmer for another half an hour and taste the sauce to see if it needs any seasoning, salt or lemon adjustment
Taste one grape leaf to ensure it is done before turning off the heat. The total cooking time should be around one hour and 20 minutes
If you are in tomato season, instead of passata you can use enough fresh tomatoes that have been blitzed in a food processor to cover the warak enab parcels