1 lb. ground steak
1 lg. onion, chopped
1/2 c. rice
1/2 c. chopped parsley & mint
50 grape leaves, fresh or canned (1 lb. or 1 lg. jar bought at deli)
2 tsp. salt
Pepper to taste
3 tbsp. butter

Wash fresh leaves thoroughly. If canned leaves are to be used, scald first in hot water to remove excess brine.

Filling: Fry chopped onion in melted butter until golden. Then mix with meat rice, and seasonings.

Take 1 teaspoon of filling and place in center of 1 large leaf or 2 small ones, being sure that shiny side of loaf is underneath, or on outside when rolled. Carefully fold over top and sides like an envelope and roll up like miniature football. Place a few coarse leaves in bottom of pot. Carefully arrange the balls on top, side by side and in layers until all filling and leaves are used. Add 2 cups water and a little butter and salt. Place a heavy plate on top and simmer for a half hour or longer if needed. Serve hot with egg and lemon sauce below: Juice of 1 lemon 5-6 tbsp. liquid from dolmathes