DEREVOV DOLMA HAYGAGAN

Ingredients: • Grape leaves • 2 onions • 4 garlic cloves • 3 tomatoes • 2 green and red bell peppers • 3 chili green pepper • 2 cups rice • 1 cup chickpeas • ½ cup lemon juice • ½ cup oil • 3 tbsp tomato paste • 2 tbsp chili paste • Parsley and dill • Salt, pepper, cumin and dried mint

Directions: Rinse the grape leaves and remove stems. If you are using fresh leaves, they should be blanched before using. To blanch, bring a large pot of water to a boil. Add a pinch of salt and sugar. Turn off heat and add leaves and let sit for 3 to 5 minutes. Remove and drain. To prepare the stuffing, chop the onions, garlic, tomatoes, green and red pepper into fine pieces. Mix the chopped vegetables with the rice, boiled chick peas, lemon juice, tomato paste, chili paste, parsley, dill, salt, pepper, cumin and dried mint. Divide the stuffing mixture among the grape leaves and roll it. In a large skillet over medium heat, place the grape rolls and pour water, mashed garlic, lemon juice, salt, pepper and cumin over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes.