1 lb. ground chile or lamb
1 c. uncooked rice, rinsed
2 tbsp. butter, melted
Allspice, salt, cumin, black pepper to taste
Grape leaves (either picked fresh from the vine, rinsed and dried, or bought jarred commercially)
Lemon juice

Combine meat, rice, butter and spices in bowl. Line Dutch oven with grape leaves. To roll remaining leaves, put approximately one tablespoon of the mixture in the middle of a grape leaf (on the back side) and roll up. Fold sides over first, to prevent leakage. Place in dutch oven. Cover with water. Add 1/3 cup lemon juice. Simmer, covered for 1 hour. Good served as an appetizer or a main dish. Garnish with sour cream, if desired. Good served with pita bread. Serves 12.