Recipe(tried): Stuffed Grape Leaves

STUFFED GRAPE LEAVES

50 grape leaves
1 lb. ground beef, or lamb
1/2 cup rice (uncooked, soaked for 10 minutes)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1 1/2 tsp allspice
1/4 cup lemon juice and water

Put bottled grape leaves in colander and wash with cold water. Fresh grape leaves should be washed with hot water and blanched for 30 seconds.

Mix the meat, rice and seasonings very well. Take a grape leaf and put vein side up, nip off the stem and put about 1 tblsp meat mixture on the leaf.

Amount of meat will very according to size of the leaf. Fold the stem end over the meat, then the 2 sides toward the center and roll up. Arrange the rolled leaves in layers in a 2 quart sauce pan which has been lined with several unstuffed leaves.

Pour in water and lemon juice just to cover leaves. Put a small plate directly on top of rolls to hold them down. Cover. Bring to boiling and then immediately lower heat to simmer or low, for 1 to 1-1/2 hours, until tender.

Delicious served with plain yogurt and green salad.