Stuffed Grape Leaves (Lebanese) 1 jar of grape leaves 4 medium-sized potatoes 1 cup of rice 1 teaspoon of mint 3 tablespoons of olive oil 2 bundles of parsley (chopped) 1 teaspoon of salt 4 medium-sized tomatoes, chopped 1 lemon, squeezed ? teaspoon of black pepper 1 onion (finely chopped) Mix all ingredients together except grape leaves and potatoes. Soak grape leaves in hot water for 10 minutes. Stuff mixture in grape leaves (1 tablespoon of mixture per leaf). Slice potatoes and spread them in a layer at bottom of saucepan. Stack the stuffed grape leaves on the potatoes. Add 2 cups of water to saucepan. Cook on high heat until boiling. Then turn heat to low and cook for two hours. Let cool for a few minutes and serve. Thank you to Akram Dow for this recipe. Visit Akram’s Shoppe at 191 Baldwin Street in Toronto’s Kensington Market and enjoy his authentic Middle Eastern food. Mushroom Tapenade (Italian) 4 tablespoons of capers 6 anchovy fillets, drained 1 cup of olive oil 1/4 cup of lemon juice Freshly ground black pepper 1 pound of small mushrooms Rinse 2 tablespoons of capers and dry on a paper towel. Pound the capers and anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring it in the mixture. Add the lemon juice and pepper to taste. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place 5 on each plate and spoon 3 tablespoons of the tapenade mixture over them. Garnish the plates with the remaining 2 tablespoons of capers. This website: Copyright © 2006 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.