5 doz. grape leaves
1 c. rice, washed
1 lb. ground lamb or beef
1/2 c. chopped parsley
1 tsp. salt
2 tbsp. oil
1 tsp. allspice
juice of 1 lemon

Place grape leaves on tray or waxed paper and set aside. Mix all ingredients, except grape leaves and lemon juice, together and blend well. Take 1 grape leaf at a time and place 1 tablespoon of filling across leaf. Fold sides in and roll away from you. Arrange stuffed leaves in pot and alternate with direction with each row. Sprinkle extra salt on tops. Cover with plate. Cover with water to cover top of the plate. Cook, covered, on medium heat for about 40 minutes or until rice is done.

Add lemon juice on top of the grape leaves before you start to cook.