Waraq Einab (Stuffed Grape Leaves)

Carefully remove the grape leaves from the jar and rinse them under cold water to remove excess brine. Place them in a large bowl of warm water to soften for about 10 minutes. Drain and pat dry. Trim off any tough stems and set aside.

In a large bowl, combine the rinsed rice, ground lamb, finely chopped onion, parsley, mint, allspice, cinnamon, 1/2 tsp salt, 1/8 tsp pepper, and tomato paste. Mix well until incorporated.

Lay a grape leaf flat, vein side up, with the stem end facing you. Place a walnut-sized dollop of filling (about 1 generous teaspoon) near the stem. Fold the sides over the filling, then roll tightly from the stem toward the tip, like a cigar. Don't roll too tightly; rice expands. Repeat with remaining leaves and filling.

Line the bottom of a heavy-bottomed pot (about 5-6 quart/litre capacity) with a layer of broken or imperfect leaves to prevent burning. Arrange the stuffed grape leaves snugly, seam side down, in concentric circles or rows. Tuck the sliced garlic cloves between the rolls.

In a small bowl, mix the lemon juice, olive oil, and 1/2 tsp salt with the water or broth. Pour this mixture over the stuffed leaves. Place a heatproof plate upside down on top to weigh them down (this keeps the rolls from unraveling). Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1 hour to 1 hour 15 minutes, until the rice is cooked and leaves are tender.

Remove the pot from heat and let the stuffed leaves cool in the pot for at least 15 minutes. Using a slotted spatula, transfer to a serving platter. If using, toast the pine nuts in a dry skillet until golden and sprinkle over the top. Serve warm or at room temperature with a side of labneh and fresh pita.