50 grape leaves, approximately
1 tsp. salt
Juice of 2 lemons or lemon juice

Rinse leaves in cold water, squeeze out moisture and stuff.

STUFFING:

1 c. rice, rinsed in water
1 lb. lamb or beef, lean & chopped fine
Salt & pepper to taste

Combine all ingredients, mix well and put aside.

Place 1 tablespoon stuffing across each leaf like an envelope, and roll away from you. Place all broken or useless leaves on bottom of pan to cover, or use lamb bones if you have them. Arrange stuffed leaves in rows in pan, alternating each row. Sprinkle salt over stuffed leaves. Press leaves down with inverted dish. Add water to reach dish. Cover pan and cook on low fire for 35 minutes until tender. During last 10 minutes of cooking add lemon juice. You can buy grape leaves in any Greek or Syrian store or a large chain store.