2 c. rice
1 lb. ground lamb
1 sm. can tomato paste
Salt & pepper to taste
1 lemon or 2 to 3 tbsp. lemon juice
About 100 grape leaves (fresh or preserved)

Place grape leaves in boiling water and remove from heat. Mix tomato paste with 3 cups water, lemon juice (or juice from lemon), salt and pepper. Set aside. Mix rice and lamb well. Add about 1/4 to 1/2 cup tomato mixture to soften meat-rise mixture.

Lay out grape leaves, vein side up. With meat mixture make a 1/4 tin 1/2 inch line near the base of leaf. Roll to the shape of cigar. Place in saucepot with rack in bottom, pack well. Cover with remaining tomato mixture. Cover with heavy plate to weigh down the grape leaves. Boil 1 to 1 1/2 hours. Do not undercook. Rice should be soft. It takes a LONG time to over cook. Serve with plain yogurt or sour cream. Serve with Greek salad and pita bread.

NOTES: Fresh grape leaves are most readily available in June. They can be frozen as is, sealed in ziploc. Grape leaves can be a vegetarian dish substituting meat with shredded carrots, garbanzo beans, green peas, chopped onions and (or) tomatoes.