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ROLLED STUFFED GRAPE LEAVES (LEBANESE) 
16 oz. jar grape leaves or fresh grape leaves
3/4 c. long grain uncooked rice
3 tbsp. fresh dried mint
1 c. water
2 lbs. ground lamb, beef or pork
1/8 tsp. cinnamon
3 lg. garlic cloves
2-3 lemons

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.

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