Stuffed Grape Leaves - cooking recipe

Ingredients

1 lb. tender leaves from the grapevine (fresh or preserved)
1 1/2 lb. ground lamb or beef
1/2 tsp. cinnamon
1 tsp. dried mint
1 c. rice
1/2 c. lemon juice
salt and pepper to taste

Preparation

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