Ingredients:

• 2 grated onions.
• 1 dill.
• 1 coriander.
• 1 parsley.
• 2 butter cubes.
• A dash of oil.
• 2 tablespoons tomato puree.
• A pinch of sugar.
• 4 grated tomatoes.
  
  For the spices:
• A pinch of salt.
• Pepper.
• Paprika.
• Meat spices.
• Chili powder.
• Dried coriander.
• Cumin.

• 2 cups Egyptian rice.
• 1/4 cup oil.
• 1/4 kg grape leaves.
• 1/2 kg lamb ribs or short ribs.
• A dash of oil.
• A pinch of salt.
• Pepper.
• 2 sliced tomatoes.
• 2 sliced onions.
• 2 carrots.
• Fresh mint.
• 2 garlic cloves.
• 1 broth cube.
• 1 liter hot water.

Instructions:

1. Grate the tomatoes and chop the parsley, dill, and coriander, then heat a pan with butter cubes and a bit of oil.

2. Add the onions, tomato puree, a pinch of sugar, tomatoes, and spices.

3. Add the rice, herbs, and 1/4 cup oil, stirring well.

4. Spread the grape leaves with the rough side facing in and place the rice mixture, then fold the leaves to close.

5. Season the meat with salt, pepper, and a bit of oil.

6. Heat a pot with butter and oil, then sear the meat on all sides.

7. Slice the carrots, onions, garlic, and tomatoes, then remove the meat from the pot and set aside. Add the vegetables, mint, and lemon slices to the pot.

8. Place the meat back in the pot, arrange the stuffed grape leaves on top, add a broth cube and tomato slices, and pour in enough broth to cover the grape leaves. Press down with a plate for 20 minutes. Enjoy!