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Ingredients:

About 12 Beet leaves (any other wide leaves may be used)
1 chopped onion
1 chopped tomato
1 chopped red pepper
1 cup rice
3 tbsp lemon juice
1 tsp black pepper
1 tsp salt
½ tsp ground cumin
½ tsp turmeric

Directions:

De-stem the leaves and immerse them in boiling water for ½ a minute, drain and cool down

Prepare the stuffing:

Fry the onion and the turmeric until golden
Add the rest of the ingredients except the lemon juice, add 5 tbsp water mix and cook for 10 minutes
Let it cool down a bit and add the lemon juice and mix
Put a full table spoon of the stuffing in the middle of one leaf, fold bottom side over the stuffing, then fold the left and right sides and now roll the stuffed bottom side forward to create a kind of egg roll.
Lay the stuffed leaves at the bottom of the pot, add water until covered and cook for half hour. You may add some salt and spices to the water for a stronger taste.

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