2 jars grape leaves
Juice of 3 lemons
3 3/4 c. rice, rinsed several times
2 onions, minced
2 tsp. minced garlic
5 tsp. minced parsley
3 tomatoes, finely chopped
5 tsp. minced mint
1 tsp. BLAIR allspice
1 tsp. BLAIR cinnamon

Drain and rinse grape leaves. In a large bowl, combine all ingredients except grape leaves and stir to combine well. Spread grape leaves on a work surface. Using a soup spoon, place a spoonful of rice mixture in the center of each leaf. Line the bottom of a stock pot with damaged leaves. Wrap the filled leaves around the filling and place seam side down in baking dish. Pack tightly. Pour enough water over all to cover. Bring to a boil, reduce heat and simmer 45 minutes to 1 hour until rice is tender. Serve cold.