Stuffed Grape Leaves
Middle East recipe

6 oz jar grape leaves
1-1/2 lbs ground lamb or pork
3/4 cup rice, parboil in boiling water for 2 minute then strain
3 tablespoons dried mint flakes
2 eggs, beaten
2 cup water 
1/4 teaspoon cinnamon
1/4 teaspoon allspice 
1 teaspoon garlic powder 
3 fresh lemons
1 tablespoon olive oil
Salt and pepper to taste

Dip grape leaves in boiling water for 20-30 seconds. Spread each leaf on a clean counter. With grape leaf length ways, heap a teaspoon of filling and place in center about ½ the way from the center stem. Fold leaf ends over filling first, now fold both the short edges and roll forward tightly, squeeze when rolled. Do same for each leaf.

Mix uncooked meat with parboiled rice, mint flakes, beaten eggs, cinnamon, allspice, garlic and some pinches of salt and pepper.

Add a tablespoon of olive oil to a roasting pan and place stuffed rolls all around starting from center of pan. Add squeezed lemon juice to the 2 cups of water and pour all over the rolls. Cover and bake at 375-F for 45 minutes. Remove cover and check water lever. Cover, reduce heat to 350-F and bake 1 hour or until done. Remove sooner if leaves begin to break apart.

Note: 1/2 cup of the water can be substituted with wine