Stuffed Grape Leaves

• 100 fresh picked grape leaves washed
• 2 lbs of ground lamb, ground beef or ground buffalo 80 % lean
• ( you can use a combination of any of these meats mixed together or any one single meat )
• 2 tsps ground allspice
• 1 tsp ground cinnamon
• 1 tsp sea salt
• A few grinds of fresh black pepper or a pinch of Alleppo pepper
• 2 cups of long grain white rice
• juice of 2 lemons or 5 tbsp lemon juice
• Optional additions:
• 1 large tomato minced
• 1 small zucchini minced
• 1 small red bell pepper minced
• Have ready a large pot lined with grape leaves + / or thinly sliced potato to prevent sticking. 8 cups of water.

1. In a large bowl mix the meat, seasonings, rice and optional additions together.
2. In another large bowl placed washed leaves and pour8 cups of boiling water over the leaves to blanch.
3. When cool enough to handle place one leave underside up on a plate or cutting board with stem facing you, with a sharp knife remove the stem and discard. Place a small amount of the meat mixture in a line on the leave. Turn the bottom up and the sides in and roll into a cigar shape.
4. Place in pot sitting them tightly together until all the mixture and leaves are stuffed. Pour water over until they a just barely covered, add lemon juice and place a small plate over them to keep them in the cooking liquid.
5. Cover with lid and bring up to a boil, then turn down to a simmer until tender. About 1/2 hour. When just about tender shut off the heat and let them sit to absorb the liquid. Salt to taste.

fresh picked grape leaves washed, ground lamb, ground allspice, ground cinnamon, salt, black pepper, long grain white rice, lemons, additions, tomato, zucchini, red bell pepper, grape leaves

Taken from www.epicurious.com/recipes/member/views/stuffed-grape-leaves-50087342 (may not work)