Ingredients:

20 large, clean mallow leaves

1 cup of  rice cooked in salted water

1/2  cup pine nuts

1 large tomato, peeled and chopped

2 cloves of garlic, crushed

1 small onion, chopped fine

2 Tablespoons diced fresh mint or crumbled dried mint

juice and zest of one lemon

2 Tablespoons chopped parsley or celery leaves

1 tsp. salt

pepper

2 large tomatoes, sliced

4 cloves of garlic, peeled and whole

1 teaspoon sugar

2/3 cup olive oil

2/3 cup water

Method:

1. Mix together the rice, pine nuts, chopped tomato, crushed garlic, chopped onion, mint, lemon zest, parsley, salt, and pepper to taste.

2. Line the pot with the sliced tomatoes. This adds flavor and keeps the stuffed leaves from scorching.

3. Mix the olive oil, water, sugar, and  lemon juice in a bowl. Set aside.

4. Fill and roll the leaves.

Keep the shiny sides down, stem part towards you.

Just where you snipped the stem off, there is a long, horizontal wrinkle in the leaf (see 2 photos up, the one with the scissors). Put a teaspoon of filling, in a long strip, just above that wrinkle.

Roll the filled edge up once. Fold the sides of the leave over it.

Roll again, making a neat little package. Secure the edge with a toothpick.

5. Place the stuffed leaves on top of the sliced tomatoes in the pan, stem sides down. Place the whole garlic cloves here and there among them.

6. Pour the oil/water mix over the the contents of the pot. Place a small plate, or a pot lid that fits,  inside the pot to prevent the leaves from unrolling as they cook. Cover the pot with its own lid. Simmer over low flame for 45 minutes. Mallow leaves are tender and release a beneficial mucilage (goopy liquid), so there will be plenty of liquid in the pot. They don't need to cook as long as vine leaves, which need an hour or more.

7. Allow the leaves to cool down entirely before you remove them from the pan.

Serve them cold.