Ingredients

• The following amounts are enough for at least five dozen grape leaves, depending on size.
• 1 cup Egyptian rice or any short-grained rice
• 1 pound ground beef or lamb
• 2 plum tomatoes, diced
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• salt and pepper to taste (about 1 tsp. salt works nicely)
• 1 8-ounce jar small grape leaves
• Approximately 7 whole garlic cloves, peeled
• Water for cooking
• Approximately 1/4 cup juice from 2 lemons

Directions

1. Prepare grape leaves: Remove from jar; leaves are rolled together when packed. Carefully separate leaves, one by one, and rinse in a pot of hot (but not boiling) water to remove the brine in which they have been packed. Rinse in batches, depending on the size of your pot. Remove leaves with tongs, one by one, and allow to drain over a wire rack or on a colander. Place on a plate in a pile to prepare for assembly.

2. Make filling: Rinse rice and drain through a sieve or colander. Place in a large mixing bowl. Add ground meat, diced tomatoes, spices and salt and pepper. Mix very well with clean hands. Make sure that ingredients are well combined and that meat has broken up.

3. Assemble grape leaves: Place leaf, vein-side up, on your work surface. Stem should be closest to you. Scoop approximately one teaspoon (depending on size of grape leaves) of filling and place at stem end, allowing it to extend the width of the leaf.

4. On each side of the leaf, there is an end flap. Place flaps over filling. Tuck sides of leaf, then roll, checking for additional sides that may need to be tucked. Do not roll too tightly, or rice will not expand. Finish by rolling the ends and pressing with your finger to seal the parcel. Place in a grape leaf-lined pot, in snug rows and then stacked on top of one another.

5. Cook grape leaves: Pour water in pot, enough to cover grape leaves about half way. Scatter garlic over the leaves. Place a plate over the leaves, one that is small enough to fit inside the pot. This helps with holding the shape of the leaves. Cover and simmer for about 15 minutes. Uncover, remove plate and pour lemon juice over leaves. Return plate and cover, and cook for another 15-20 minutes. Check for doneness of rice by removing one stuffed leaf and slicing in half. Taste the rice to make sure it is tender and completely cooked.

6. When done, remove pot from heat, remove cover and plate and transfer leaves to a platter with tongs. There should be remaining cooking liquid in pot, which is a delicious bonus when poured over the leaves. Garlic cloves will be soft and mellow and can be eaten with the grape leaves.

7. Serve at room temperature. If making in advance, let cool, then refrigerate covered, until about an hour before serving.

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