Lebanese Stuffed Grape Leaves(Warak Inib)

• 1 c. Uncle Ben's rice
• 1/2 tsp. gd. cumin
• 1 1/2 lb. lean steak or lamb, chopped
• 1/2 c. pine nuts
• 1/2 tsp. black pepper
• 1/2 c. butter or oleo
• 1/2 tsp. garlic powder
• 1 tsp. salt, to taste
• 2 med. garlic cloves, chopped
• 3-4 sprigs mint leaves
• 1/4 c. lemon juice
• Approx. 75 grape leaves

1. Wash rice & squeeze out excess water.
2. Place in large mixing bowl. Add chopped meat, salt, pepper, cumin & garlic powder.
3. In a pan, melt butter. Lightly brown the pine nuts (stirring so it will not burn). Add to rice mixture. Mix well.
4. Spread grape leaves flat with stem facing you & smooth sides down.
5. Place approx. 1 tsp. of rice mixture width-wise across the grape leaf (more or less according to leaf size).
6. Roll leaf away from you after firming mixture into a roll and tuck in each side of grape leaf. Continue to roll.
7. Squeeze rolled grape leaf gently to help firm filling and distribute evenly.
8. Line a large 6 qt. stainless steel pot with flat grape leaves.
9. Layer the rolled leaves in alternate directions for easy layer to facilitate even cooking.
10. Fill pot with rolled leaves, add whole green onion & mint leaves.
11. Chopped garlic on top.
12. Cover with water and a heavy dinner plate.
13. Bring to a boil and lower heat to medium.
14. Simmer for 20 mins.
15. Add lemon juice & cook for additional 15 mins.

uncle bens rice, cumin, lean steak, pine nuts, black pepper, butter, garlic powder, salt, garlic, mint, lemon juice, grape leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8726 (may not work)