---------- Recipe via Meal-Master (tm) v8.05
  
       Title: #501860 Rolled  Stuffed  Grape  Leaves  (Lebanese)
  Categories: Lebanese, Main dish
       Yield: 1 servings
  
      16 oz Jar grape leaves or fresh
            -grape leaves
     3/4 c  Long grain uncooked rice
       3 tb Fresh dried mint
       1 c  Water
       2 lb Ground lamb, beef or pork
     1/8 ts Cinnamon
       3 lg Garlic cloves
       2    3 lemons
  
   Preparation : To prepare fresh grape leaves for rolling, dip in boiling
   water for about 30 seconds. Mix ground meat with rice; season with salt,
   pepper and cinnamon. Remove stem from each grape leaf, if using fresh
   leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat
   stuffing across the leaf about 1/2″ from stem point. Fold leave forward
   toward stuffing. Then fold right side over and roll leaf forward very
   tightly. When fully rolled, squeeze it to secure. Repeat for each leaf.
   Neatly place each stuffed roll in the pot in layers. Pound the garlic with
   mint and salt to taste. Add 1 cup water and lemon juice and pour over grape
   leaves in the pot. Cover and bring to a boil over high heat. Cook, covered,
   very slowly for 1 hour. Add more water if needed. Steam until grape leaves
   are soft and are pierced and cut easily with a fork. Do not over cook. The
   leaves should not fall apart.
  
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