Mihshi Waraq Inab(Grape Leaves Stuffed)

• 60 to 70 fresh grape leaves or 1 large jar
• 1 lb. lamb shoulder, finely chopped
• 1 c. uncooked rice
• 1/4 c. lemon juice
• 1/2 tsp. allspice
• salt and pepper to taste

1. Rinse rice in cold water and drain.
2. Add all ingredients but lemon juice and leaves.
3. Mix well.
4. Rinse leaves with hot water. Drain.
5. Place
6. a heaping teaspoonful on edge of the dull side of the leaf.
7. Begin rolling as with jellyroll.
8. After first roll, fold in ends and continue rolling.
9. Place a few leaves in bottom of 2 1/2-quart pan to prevent sticking.
10. Arrange rolls in compact rows and barely cover with water.
11. Sprinkle a tablespoonful of salt on top of the rolls and place a pottery plate over them so the rolls will remain firm and intact.
12. Cover pan and cook on a medium heat.
13. Add lemon juice; lower heat and simmer for an additional 30 minutes.
14. Serves 6 to 8.

grape, lamb shoulder, rice, lemon juice, allspice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670739 (may not work)