Vine Leaves with Olive Oil

Rinse the rice.

Wash the parsley and chop it.

Cut the tomatoes into small pieces.

Mix all the ingredients together.

Roll out the grape paper, discard the veins and stuff it with rice mixture and finger paper.

In the cooking bowl, soak in the bottom single grape paper or potato slices, sprinkle on top with some olive oil, then stack on top the stuffed grape paper fingers on layers.

In a bowl blend water, olive oil, lemon juice and salt, then pour them into the bowl so that the water level covers all layers of grape paper.

Cover the Vine leaf finger rolls with a small heat-safe plate so that the Rolled fingers do not unwrap

Put 3 cups of water with half a teaspoon of salt so that the water covers the paper and its quantity does not rise above the paper.

Put the pot on the fire until it boils and leave for an hour and a half, cool and pour in a serving dish, decorate with potato rings and serve.