Stuffed vegetables, or mehshé in Arabic, are among my all-time favourite dishes, and stuffed cabbage-leaf rolls, which are found in some form or other all over Europe and the Middle East, are hard to beat. The Lebanese version makes use of aromatic spices and is a great vegan alternative to traditional meat-stuffed rolls. As a child, and especially at Lent, I would spend many happy hours helping my Lebanese teta (grandma) meticulously fill and roll cabbage and vine leaves with gorgeous spiced rice. She always made such light work of making huge panfuls of delicate, pretty little rolls. I’ve always preferred larger ones, so often got a ticking-off for
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