Stuffed Grape Leaves

Ingredients

• ¼ teaspoon allspice
• ⅛ teaspoon cinnamon
• 70 leaves grape leaves
• 1 pound ground lamb
• ⅛ cup parsley finely chopped fresh
• 1 cup rice

Procedures

1. Rinse rice in cold water, drain.
2. Add all ingredients except lemon juice and grape leaves, mix well.
3. Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems.
4. Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf.
5. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling.
6. Place a few leaves in bottom of pan.
7. Arrange rolls in compact rows, seam side down cover with water about ½ inch over the top.
8. Sprinkle 1 tsp salt over rolls.
9. Place a pottery plate on top of rolls to hold in place.
10. Cover pan, cook on medium 20 minutes.
11. Reduce heat, add lemon juice cook 10 more minutes.
12. Drain most of the juice before serving.
13. Best way to eat: buy soft pita bread (preferably thin, from middle eastern bakery/shop).
14. Buy plain yogurt/nonfat.
15. Cut a piece of bread from the pita so that you can roll the bread around the grape leaf (as in a blanket).
16. Dip the grape leaf (and bread) in a generous helping of yogurt bowl and eat all together like you would eat a very small size soft tortilla shell.