1/2 kilo tender grape leaves (sm. ones)
1 1/4 c. rice
3/4 c. chopped parsley
1/4 c. chopped mint
1/2 c. chopped onion
1 c. chopped tomatoes
1 c. olive oil
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. lemon juice
1 1/2 c. water
1 tomato, sliced
6 sliced garlic cloves
2 qt. pot (pan) with lid

Soften leaves by dipping in boiling salted water for a minute. Drain and pile in a deep dish while preparing filling. Wash and drain rice.

Make filling of rice, parsley, mint, chopped tomatoes, onions, salt, pepper and oil. Adjust seasoning to taste. Use less than 1 teaspoon of filling for each leaf. fold bottom of leaf up over filling, then fold in from each side toward middle. Should be like a slim cylinder.

Place a layer of tomato slices with slivered garlic cloves in bottom of a pot. Cover with filled grape leaves, arranged side by side in layers. Sprinkle with salt and add lemon juice and water.

Place a small plate on top of grape leaves to weigh them down a little and so they will not come apart during cooking. Partially cover with lid and bring to boil; turn down heat and simmer for approximately 1 hour. Allow to cool in pan, then place in refrigerator overnight.

When ready to serve, drain sauce, if there is any; remove plate and place serving platter on top of pan and quickly invert so grape leaves come out in a nice mold. Let stand a few minutes before removing pan. You should have a nice mold of grape leaves on the platter.

To decorate, use lemon slices or lemon wedges and a tomato (made into a rose) in the center. Serve cold. This is a good meatless dish. Prepare a day ahead, if possible.