1 jar grape leaves
2 lb. ground beef
1 egg
1 c. rice
1 bunch spring onions
1 bunch fresh parsley, chopped
1 bunch fresh dill, chopped
1/4 c. olive oil
Salt and pepper to taste

Drain juice from the grape leaves and place leaves in hot water for 1/2 hour. In a bowl, mix the remaining ingredients well. Now, drain the water from the grape leaves and begin to roll.

Place the leaf shiny-side down on your left palm. Place 1 tablespoon of the mixture in the center of the sides in toward the center. Then fold from the stem down over the sides and keep rolling down as firm as possible.

Line the bottom of your pot with grape leaves and place stuffed grape leaves close together. Put some unwrapped grape leaves on top. Pour enough water to cover the pot and cook over medium to low heat until the leaves are tender, about 1 1/2 hours.