100 grape leaves
1 c. rice, uncooked
1 1/2 lbs. lamb, coarsely ground (not too lean)
Pepper, cinnamon, allspice to taste
1 tbsp. salt
2 lemons

Wash grape leaves and pour boiling water over leaves to soften. Wash and drain rice. Mix rice, lamb, spices and juice of one lemon. Place about one tablespoon of meat mixture on the veined side of each grape leaf. Spread across in a line, turn in the side ends and roll up completely. Line bottom of pan with 3 or 4 grape leaves or a pan rack. Place evenly in rows in layers, crisscrossing each layer. Use an inverted plate to hold down rolls. Add water to cover. Bring to boil; then reduce to low heat and cook 20 to 30 minutes. Add juice of one lemon five minutes before removing from heat. Can be served with side dish of Laban (Yogurt).