Check also our recipes for Hummus Bet Tahini and Beetroot Hummus

Mix all of the ingredients together.
For stuffing and rolling the grape leaves, start by folding the grape leave so the thick stem sticks out, then cut and discard that part. Add a heaping teaspoon of stuffing in the middle of the leaf. Fold in the sides and roll it like you would when making a wrap.

Heat the olive, add onions, garlic, capsicum and mix them all.
Add the water, the tomato paste, paprika, salt and water. Let it simmer. Once it’s thick blend the mixture.

Combine well and place a small amount in a food processor until a dough-like consistency.
You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered.

In a medium frying pan, sauté the finely chopped onions in oil till it has a golden color.
Add ground lamb or beef and chop well.
Add allspice, salt and pepper (without the sumac). Once cooked, drain the meat from all the fat excess.
Once it’s cold, add the sumac and the pine nuts.
Take an egg-sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making space for filling. Add filling and pinch the top to seal the ball.

CHEF’S TIP
The wine leaves filling needs to be marinated for 4 hours before being wrapped.