For the meat, sauté the onion in ghee over heat. Then add the beef slices and spices, and stir well.

Here is the thickness of the sliced meat.

Stuff the grape leaves and arrange them over the meat. Then distribute the juice of half a lemon and olive oil, and cover the casserole.

Bake in the oven on the middle rack for an hour and a half. Then remove and let it sit covered for 15 minutes, then invert. Serve and enjoy.

For the stuffing mixture, sauté the onion well in oil over heat. Then add the pureed tomatoes, and when it boils, add the spices, except for the salt. Let it cook until it absorbs its liquid well. Then add the herbs, salt, and rice, and stir slightly with the mixture over high heat for two minutes. Let it cool, then proceed with stuffing.

For small leaves, stuff them directly. For medium ones, cut them in half because very thick ones aren't good, and every leaf should be rolled with rice for the best taste.

For slightly larger leaves, cut them into three pieces.

First roll with the veins inside.

After the first roll, fold the sides and roll.

Roll with the palm of your hand to perfect the roll and size.

Enjoy your meal.