40-50 grapevine leaves
1 cup rice That have been washed and drained.
1/2 LB. Ground beef
1 ˝ TSP. Salt
1/4 TSP. Pepper
1/4 TSP. Cinnamon
2 TBSP. Butter
Juice of one Lemon
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 grape leaves, lemon and water in mixing bowl.
Place 1 teaspoon– (or more, depending on size of leaf.) Of the meat mixture in a thin row across the width of the leaf with the stem and closest to you and the shiny side of the leaf facing down.
Fold the outside edges of the leaf ˝ Inch toward the centre 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 top level of the rolls .
Bring to a boil, then lower heat, cover and simmer for 45 minutes until leaves are tender.
Serve with cold, fresh yogurt
Grapevine leaves, preserved in jars,
may be found in specialty stores