Stuffed Vine Leaves with Trotters (Kawari')

1. Scrub the trotters very well with lemon, salt and vinegar, then boil with the whole spices, onion, garlic, lemon slices, parsley stalks, mint, celery and salt until tender.

2. Make the filling by mixing the rice with chopped tomato, onion, mint, parsley, salt, pepper, mixed spice, turmeric and olive oil.

3. Roll the filling in the vine leaves.

4. Arrange the rolls in a pot, add 1 cup of the trotter broth and top up with water (so it is not too rich); cook until done.

5. Saute the trotter pieces in olive oil with black pepper, the grated tomato, tomato paste and garlic; simmer a few minutes.

6. Spoon the trotters over the vine leaves and serve.