Vine leaves preparation: Combine the broth ingredients together. Add the vine leaves and boil for 6 minutes. Drain and reserve.
The onions: In a nonstick pan, heat the olive oil over medium heat and sauté the onions until translucent. Season with dry mint and liyye seasoning. Add the garlic and mix. Take off the heat.
The stuffing: In a large bowl, combine the lamb shoulder, the onion mixture, the tomato coulis and the rice. Season with salt and allspice powder. Add the lemon zest and the olive oil. Mix everything together with your hands until everything is incorporated. Reserve. Place a vine leaf, smooth-side down, on a work surface and place 2 teaspoons filling ( 15 - 20 g) in the center along the base of the leaf. Fold in both sides, then roll up fairly tightly to enclose filling. Repeat with remaining leaves and stuffing.
Vine leaves stock: In a nonstick pan, heat the olive oil over medium heat. Add the onions and the garlic. Season with dry mint and liyye seasoning. Add the tomato paste. Add the vegetable broth. Squeeze half a lemon and mix. Pour the mixture over the vegetable broth and let it boil.
Cooking Procedure: In a pot place some vine leaves in the bottom. Tightly pack stuffed vine leaves. Pour the stock over pan, then weigh down stuffed leaves with a large plate; this will help to prevent the leaves from unravelling and keep their shape. Pour enough stock around plate to just cover vine leaves, then simmer over low heat for 90 - 120 minutes, until the rice is cooked. Let them cool. Garnish the plate with fresh mint leaves and yogurt mixed with cucumbers.