1. Boil some water and add vine leaves for 5 to 7 minutes. Then, leave them to cool. It’s an important step to make them smooth and be able to roll them after.

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2. Mix the minced meat and the white rice. Add salt and Aleppo pepper.

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3. Cut the leaves stalks, place them the vein in front of you.

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4. Set down a spoon of meat on the bottom of the leave; put down the two slides of the leave into the middle, roll until the end of the leave.

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5. Fill the bottom of a pot with the vine leaves in order to easily turn them out at the end. Arrange them very tight and in circle. That way, they won’t fall apart during

the cooking time.

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6. Peel the 2 tomatoes, cut them in slices and put them on the top of the stuffed vine leaves.

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7. Poor 7 fl oz of water in the pot, a trickle of olive oil and a knob of butter.

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8. Cover the pot and let it cook at least 2 hours. Add some water if needed.