12 oz. jar grape leaves
1 med. onion, chopped
1/2 lb. ground lamb
1 lb. ground beef
2 tbsp. corn oil
2 tsp. mint, fresh (optional)
2 tbsp. parsley (optional)
1 1/2 tsp. salt
1/2 tsp. ground pepper
2 tbsp. lemon juice
1 tbsp. butter
2 c. water
1/2 c. rice (not Minute Rice)

Rinse grape leaves. Fry onion in butter until soft. Combine meat with rice, salt, pepper, herbs and oil. Line pan bottom with grape leaves. Roll grape leaves, shiny side down. Sprinkle each layer with lemon. Place heavy plate on top of rolled grape leaves. Add water. Simmer slowly for 1 1/2 hours over low heat. May be served with plain yogurt on the side as a dip.

May use 1 1/2 pounds ground beef.