Warak Einab with Lemon and Olive Oil

Carefully separate the grape leaves. Rinse them under cold water to remove brine, then blanch in boiling water for 2 minutes. Drain and set aside.

In a bowl, combine the rice, diced tomato, diced onion, parsley, mint, tomato paste, 2 tablespoons olive oil, 2 tablespoons lemon juice, tahini, salt, pepper, and allspice. Mix well.

Lay a grape leaf flat, vein side up. Place about 1 tablespoon of filling near the stem end, fold in the sides, and roll tightly into a small cylinder. Repeat with remaining leaves and filling.

Line the bottom of a large pot with a few unused or torn grape leaves to prevent sticking. Arrange the stuffed grape leaves snugly in layers, seam side down.

In a small bowl, whisk together the remaining olive oil (about 1/4 cup) and remaining lemon juice (about 2 tablespoons) with 2 cups warm water. Pour over the stuffed leaves. Place a heatproof plate on top to keep them submerged.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, until rice is tender and leaves are soft. Check occasionally and add a little water if needed.

Remove from heat and let rest for 10 minutes. Serve warm or at room temperature, with lemon slices on the side if desired.