Here's the recipe for Stuffed Grape Leaves.
1 16oz. jar grape leaves in brine, rinsed
3/4 cup long grain rice,washed
1 lb. ground lamb
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. ground cinnamon
3/4 tsp ground allspice
Mix all above together well. I use my impeccably clean hands for this step.
Place a grape leaf on a flat surface with the stem end facing you. ( I remove the thick stems)
Put about 3/4 tsp of filling in the center about a third of the way up.
Roll into a bundle tucking the sides in. GENTLY squeeze to help it all stay together. Continue until you've used all of the filling.
Place a few unused large leaves on the bottom of a 3 qt. pot.Layer the grape leaves seam side down very close together. They should be snug to prevent them from floating and breaking up.
Continue layering until they are all in the pot.. Add just enough water to barely cover them.
I place a plate on top of them to hold them down tightly. Cover the pot and simmer over med. heat for 1.2 hour.
Meanwhile, combine the following:
Juice of 1 lemon
3 cloves of garlic, crushed or minced very fine
1 tsp. dried mint leaves (heaping)
Add wate to this mixture to make 1 cup. Pour on top of grape leaves, and simmer covered for an additional 1/2 hour.
I serve them with plain yogurt either hot or cold.
I can resist anything, but temptation. Oscar Wilde