Stuffed Grape Leaves

Ingredients

• 1 lb tender leaves from the grapevine fresh or preserved
• 1 12 lb ground lamb or beef
• 12 tsp cinnamon
• 1 tsp dried mint
• 1 c rice
• 12 c lemon juice
• salt and pepper to taste

Directions

1. Remove stems from leaves and wash the leaves
2. Dip in boiling water for 1 minute to soften if using fresh leaves
3. Prepare preserved leaves according to directions
4. Wash rice and combine with meat and seasonings
5. Place leaf under side up and put a spoonful of filling across the stem end
6. Turn up the stem end fold over sides and roll tightly to form a cigar
7. Place extra leaves or lamb bones on the bottom of cooking pot to prevent scorching
8. Arrange rolls tightly together in layers