50 med. sized grape leaves (1 to 2 jars)
1 lb. very lean ground lamb (or beef)
16 oz. canned Italian plum tomatoes, crushed
1 c. raw long grain rice
1/2 c. olive oil
2 bunches scallions, chopped
3 c. loosely packed fresh mint leaves, chopped
Juice of two lemons

Drain grape leaves. Separate and rinse leaves being careful not to tear and set aside. Combine lamb, crushed tomatoes, rice, olive oil, scallions and mint. Lay a grape leaf, vein side up in palm of left hand with stem pointing towards chest. Place 1 tablespoon mixture at base of leaf. Fold leaf sides over mixture and roll towards the end of your hand. Place seam side down into pot. Continue until all leaves are filled. Pour lemon juice over dolmas and add water to almost cover. Weigh down with small plate. Cover pot, bring to a boil. Reduce heat and simmer 1 hour or until rice in stuffing is cooked.