Wash grapevine leaves in clean water 3-4 times.
This is done to remove odour of brine.
Dab each leaf between fold of a clean kitchen towel.
Keep leaves aside.
Wash chopped spring onion greens, coriander, mint, drain well in colander.
Soak burghul wheat in water for 5-10 minutes.
Press out all excess water from leaves and wheat.
De-skin boiled chickpeas with fingers, mash very lightly.
Take in a large mixing bowl.
Add greens, onion, salt, pepper, tomatoes, tahini paste, oil.
Mix very well to a soft mixture.
Place one leaf, face down on a flat surface.
Place a tbsp. of mixture across the leaf, at the base end.
Fold sides in to tuck open ends, roll tightly into a swiss roll.
Finish remaining leaves and mixture similarly.
Place in a bamboo or metal steamer with two compartments.
Add enough water in lower compartment, to steam rolls in upper one.
Sprinkle lemon juice over all rolls, brush with a teeny bit of olive oil if desired.
Cover, simmer to steam for 45-50 minutes, till done.
Remove into plate just before serving.
Garnish with coriander and yellow/red bell peppers.
Serve hot with lebanese rice and gravy or with sauce.
Proceed further by cooling and slicing rolls into thick rounds.
Heat some oil, temper with cumin, ginger, garlic, add rounds.
Season with salt, red chilli powder, lemon juice, chopped coriander and sesame seeds.
Serve as another snack.
Note if using fresh grapevine leaves:
Make sure the leaves are tender and bright. Snip off
any part of the stembase and central vein, if thick.
Roll each leaf very lightly with a rolling pin to
flatten veins, after washing.
Place in boiling hot water for a couple of minutes,
drain, dab and proceed as above.
Making time: 1-1/2 hours
Makes: 8-10 rolls
Shelflife: 1 day