2 glasses rice
1 glass olive oil
4 onions
1 tbsp. pinenuts
2 tbsp. raisins
4 tbsp. minced parsley
1/3 c. mint, crushed
2 tsp. salt
1 tsp. cinnamon, pepper and sugar
1 lemon
8 oz. grape leaves

Cook the chopped onions and pine nuts in olive oil until the nuts get pink. Add the rice and 2 glasses hot water, heat to a boil. Reduce heat, cover the pan, continue simmering until tender. Combine minced parsley, salt, black pepper, cinnamon, sugar, lemon juice, mint and raisins. Put 2 teaspoons of this mixture on each leaf and roll and place them in a pan side by side. Add 2 glasses hot water and cook at medium heat for an hour, chill covered. Place them into serving dish. Top with a few slices of lemon and fresh parsley.