1 lg. onion, chopped
1 3/4 c. chicken broth
1/4 lb. lean ground beef/lamb
1/4 c. currants
2 tsp. minced fresh mint
3 lemons
3 tbsp. olive oil
1 tbsp. soy sauce
1/4 c. pine nuts
1/2 tsp. cinnamon
2 c. water
1 c. raw brown rice
1 tbsp. lemon juice
45+ grape leaves
2 tbsp. minced fresh dill
1/4 tsp. allspice
Pinch of cloves

Cook onions in oil over medium heat until translucent. Add the rice and when it has absorbed the oil, add the stock, soy sauce and lemon juice. Bring to a boil, stir, then lower heat and simmer covered for 40 minutes. Remove from heat and keep covered. Brown the meat and drain the fat.

Combine rice, meat, spices, pine nuts, currants and herbs. If using homegrown grape leaves, put a few at a time in boiling water for about 3 minutes. Rinse each batch under cold running water. Remove stems with sharp knife.

To stuff, place whole leaves on cutting board - put about 1 tablespoon filling at the stem end of each leaf. Roll up enough to enclose the filling then fold in the sides of the leaf. Finish rolling to make a neat package.

Cover bottom of large oven casserole with torn leaves, add first layer of stuffed leaves. Cut a lemon in thin slices and place 3-4 slices on top of first layer. Continue layers of leaves and lemon slices; when finished cover with torn or small leaves and pour the water over all. (May need to weigh leaves down with ovenproof plate.) Bake at 350 degrees for 1 to 1 1/4 hours, until tender. Serve warm or chilled. Garnish with yogurt/cucumber or egg/lemon sauce and mint sprigs.