Mix all the filler ingredients together in a medium sized bowl In a separate pot, add EVOO sparingly, 1 cup of lemon juice, and 1/3 of a cup of Vegetable broth bring to a boil and set aside. Start filling the grape leaves and rolling them, arranging them , open side faced down (so they donʼt open), in a medium depth pyrex dish. Pour lemon juice mixture over the grape leaves and place in a 160 C preheated oven for an hour and half. Let cool for about 90 mins before serving Chefʼs tip : While the middle east usually adds yogurt for dipping, use Tahini instead for your vegan version!