Dolmas (Stuffed Grape Leaves)

• 3 cups chicken broth
• 1 lb ground beef
• 1/2 lb ground lamb
• 3/4 cup rice (uncooked)
• 1/2 cup onion, minced
• 1/2 cup pine nuts
• 1/3 cup fresh parsley, chopped
• 1 garlic clove, minced
• 1 teaspoon dried mint, crushed
• 8 ounces grape leaves
• 1/4 cup fresh lemon juice
• plain yogurt
• lemon slice (for garnish)

1. In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
2. Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
3. Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
4. Cook over low heat 45 minutes.
5. Serve with plain yogurt; garnish with lemon slices.

chicken broth, ground beef, ground lamb, rice, onion, pine nuts, fresh parsley, garlic, mint, grape leaves, lemon juice, yogurt, lemon slice

Taken from www.food.com/recipe/dolmas-stuffed-grape-leaves-352153 (may not work)