Dolma (Warak Enab)

In a bowl, thoroughly mix the raw ground meat, rinsed rice, diced tomato, chopped parsley, seven spice, 1 tsp salt, and 1 tbsp olive oil.

Lay a grape leaf flat on a cutting board, vein side up. Place 1 heaping teaspoon of filling in a line near the stem base. Fold the bottom over the filling, fold the sides inwards, and roll tightly like a small cigar.

Slice a large tomato or potato into thick rounds and line the bottom of a heavy pot (this prevents the leaves from scorching).

Tightly pack the rolled grape leaves seam-side down into the pot in concentric circles, stacking multiple layers if necessary.

Mix the lemon juice, remaining olive oil, 1 tsp salt, and 2 cups of hot water. Pour over the leaves. Place an inverted heat-proof plate on top to keep them submerged. Simmer gently on low heat for 1.5 hours until the leaves are tender and the rice is fully cooked.