Israeli Stuffed Grape Leaves (Memulaim)

In a large saucepan, mix together the rice and salt. Slowly stir in 3 cups of boiling water; reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Set aside t

Heat the olive oil in a large skillet over medium heat; add garlic, onions, dill weed, tomatoes with juices, tomato paste and lemon juice. Season with cumin, pepper; cook for 10 minutes until vegetables are tender. Stir in cooled rice and mix well. Remove from heat and allow to cool.

Place about 1 tablespoon of the filling onto each grape leaf near stem end; fold sides over filling then roll up toward pointy end securely enclosing filling inside leaf (like an eggroll). Continue rolling remaining leaves in same manner until used up all the filling is gone.

When all rolls are ready pour enough warm water into a large shallow saucepan or Dutch oven just to cover bottom surface evenly (this will keep grape leaves from sticking while cooking); arrange stuffed grape leaves on bottom of pan side-by-side tightly together like bricks; pour remaining tomato mixture over the top then sprinkle lightly with more salt if desired; top everything off by pouring enough hot water over the top again just to cover rolls completely but not overflowing – approximately 4 cups should do it!

Cover pot tightly; place over low-medium heat setting and bring contents to slow boil making sure that there is always enough hot water inside pot so rolls never get exposed (you may have to add some more once in awhile during cooking); reduce heat setting as necessary and simmer very gently 20 – 30 minutes or until done (✳️cook’s note: make sure you lift few leaves off layer at bottom every 10 minutes or so during simmering process so they don't burn!✳️). When done remove from heat; let cool completely before serving as an appetizer or side dish alongside your favorite dishes! Enjoy!