Title: Rolled  stuffed  grape  leaves  (lebanese)
 Categories: L, E, B, A, N
      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.