Stuffed Grapevine Leaves

By Ellan

Ingredients

• 40 - 50 grapevine leaves
• 1 cup of rice, washed and drained
• 1/2 lb. beef or lamb, ground
• 1 1/2 salt
• 1/4 tsp. peper
• 1/4 tsp. cinnamon
• 2 tab. butter
• juice of one lemon
• water

Preparation

Step 1

If using preserved grape leaves, soak in cold water for 1 hour, replacing water several times to remove salt. If using fresh leaves, let stand in hot water for 10 minutes to soften.

Combine all ingredients except leaves, lemon and water in mixing bowl. Place 1 teas. or more, (depending on leaf size) of the meat mix in a thin row across the width the leaf with stemmed end closet to you and the shiney side down.

Fold the outside edges of the leaf 1/2 inch toward the center and roll with a little firmness into the shape of a finger. Place in saucepan, alternating the direction of each layer. When all leaves are rolled, sprinkle with lemon juice. Add enough water to just below level of roll. Bring to a boil, lower heat, cover and simmer for 45 minutes until leaves are tender.