50 fresh grape leaves, or canned leaves
2/3 c. rice
1/4 c. yellow split peas
1 tsp. salt
1 c. scallions, chopped
1/2 c. fresh dill, chopped
3 sprigs fresh tarragon, chopped or 1 tsp. dried
3 sprigs fresh mint, chopped or 1 tsp. dried
1/2 c. parsley, chopped
1/2 lb. ground meat (lamb, veal or beef)
Juice of 3 lemons
1 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/4 c. oil or butter
2 tbsp. sugar
2 tbsp. plain yogurt

Drain canned grape leaves in a colander and rinse under running water. In a saucepan, cook rice and split peas for 20 minutes, over a medium heat, in 3 cups of water. Add 1/2 teaspoon of salt and drain in a colander.

In a bowl, combine the chopped scallions, dill, tarragon, mint, parsley, rice, split peas, meat and the juice of 1 lemon. Mix them well and add 2 tablespoons of yogurt. Season with 1/2 teaspoon of salt, pepper and cinnamon. Mix thoroughly, using a wooden spoon.

Place 3 layers of grape leaves at the bottom of a well-oiled oven proof dish. Place 2 grape leaves, one on top of the other, in the palm of one hand. Top with 1 tablespoon of stuffing. Roll up the leaves, folding in the ends to prevent the stuffing from leaking out. Place them in the dish, close together. Pour in 1 cup of water and 1/4 cup of oil. Cover the dish and bake in a preheated 350 degree oven for 1 hour.

Mix 2 tablespoons of sugar with the juice of 2 lemons. Remove the dish from the oven, and sprinkle it with this sauce. Cover, and return to the oven. Bake an additional 30 minutes, or until the grape leaves are tender. Adjust seasoning. Serve hot or warm, with bread and yogurt.