| How To Cook: |
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1. Mix the lamb, rice, spices, and salt and pepper. Set aside.
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2. If using fresh grape leaves, be sure to pick those that are still shiny and new. Blanch them in boiling water until they change color, just a moment. Drain and cool.
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3. If using bottled leaves, simply remove them from the jar and sort the small ones from the large.
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4. Place a layer of the smaller leaves in the bottom of a large heavy bottomed kettle or saucepot, with a cover.
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5. Lay each large grape leaf on a flat surface, vein side up, and trim away the stem. Place enough of the lamb mixture on the stem end of the leaf to form a cylindrical shape of ½ inch by 2 to 3 inches, about 1 tablespoon.
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6. Fold the stem end over the filling, fold the sides over to secure the filling, and then roll the leaf toward its tip.
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7. Carefully place each rolled leaf in the kettle or pot, seam side down, close together so that the leaves will not unroll during cooking. You will have about 3 or 4 layers. Place a plate over the rolled grape leaves and cover with water.
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8. Bring to a boil, then turn down to a simmer and cook, covered, for 1 hour. After the first 30 minutes of cooking, add the lemon juice. Do not take-the lid off the pot again until the leaves are done.
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9. Serve with a tart yogurt garnish.
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