Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

40 preserved grape leaves
1 c rice
1/2 lb lamb,Ground
1 1/2 t salt
1/2 t pepper
1/4 t allspice
1/4 t cinnamon
2 T vegetable oil
1/4 c fresh lemon juice
1 water

This traditional Middle Eastern dish is a lot of work. However, once
you get the hang of the rolling technique it gets easier. The
combination of the slightly acidic leaf, rice and meat stuffing, and
the cool yogurt make it worth it. If you can get your hands on fresh
grape leaves, by all means use them. Just remember to soften them up by soaking them in hot water for 10 minutes.

Remove preserved grape leaves from jar and rinse with water. Set
aside. In a medium bowl, mix rice ground lamb, salt, pepper,
allspice, cinnamon, and vegetable oil. Place a heaping teaspoonful
of rice mixture on dull side of grape leaf. Begin rolling in a jelly
roll fashion. After the first roll, tuck in the ends, and continue
rolling. The roll should be firm, but not too tight so that the
expanding rice won't burst it and not too loose so it won't sag and
the filling won't ooze out. Repeat with the rest of the leaves and
the filling.

In a 2 1/2 quart pan, arrange rolls in compact rows. Add enough water
to just below the top row of rolls. Place a small plate on top of the
rolls. This is to weigh them down so they will remain intact while
they cook. Bring the pot to a boil, reduce heat. Cover and let simmer
until leaves are tender (45 minutes). Most of the water should have
evaporated at this point. Uncover, add lemon juice and cook for 5
minutes longer. Remove from heat and transfer to serving platter.
Serve with yogurt.

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