I just made another batch today. My wife is half arabic and I learned from her and her mother.....then I went off on my own and made some modifications that my family loves but my wife and mother inlaw fight with me about it. I don't measure and either did they. Feel free to do whatever you want with this. The real key here is to use a good commercial leaf. I like Orlando the best. Never use anything but California Leaves. Do not purchase anything less than a pound of drained leaves. It will say on the label. Forget the imports.
1 pound grape leaves
2 pounds ground lamb
2 pounds ground sirloin
1 pound ground chuck
1/3 cup olive oil
1 tablespoon salt
2 cups uncooked rice
1 tablespoon dried mint leaf
three cups chicken broth
1 lemon siced thin
three pork steaks
Mixa all the ingrdients together except the lemon,broth,and pork steaks.
Place pork steaks in bottom of 6 quart kettle
Roll mixture in grape leaves
Stack them on top of pork steaks
Place lemon slices on top or between layers of leaves
Pour broth on top
Add water till the water is about two inches lower than the leaves
Place an inverted dinner plate on top of leaves
Cover Pan and cook on high till the top lid is hot to touch then lower heat to medium low....cook a bout 15 minutes thgen lower heat to low to simmer about 1 hour. Serve with fresh crusty bread and a greek salad. I may put bacon in these sometime soon. Make the muslims roll over in there graves.