Dolma- Stuffed Grape Leaves Ingredients:

16 oz Jar grape leaves or fresh-grape leaves
3/4 c Long grain uncooked rice
2 tsp Fresh dried mint
1 c Water
2 lb Ground lamb, beef and pork - even amounts
1/2 tsp Rosemary
1/2 tsp GREEK oregano
1/8 tsp Cinnamon
1 TBS cumin
1/2 tsp crushed or powdered dill seeds
4 lg Garlic cloves
2 - 3 large lemons To prepare fresh grape leaves for rolling, dip one leaf at a time in boiling water for about 30 seconds and cool. Mix ground meat with rice; season with salt, pepper, cinnamon and the other spices. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over then the left side and roll leaf forward very tightly.

When fully rolled, squeeze it to secure. Repeat for each leaf. Neatly place each stuffed roll in a large pot in layers. Pound the garlic with mint and salt to taste, then add add 1 cup water or more as needed, and lemon juice; pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook covered, very slowly for 1 hour. Add more water if needed. Steam until grape leaves are soft and are pierced and cut easily with a fork. Do not over cook. The leaves should not fall apart. These can be further processed in a hot water bath. Put stuffed leaves in sterilized quart or pint canning jars, pour an even mixture of water and vinegar to 1/2" from top. Process for a full 15-minutes. I’ve got this recipe from secretfoods.com