Hot Stuffed Grape Leaves

• 8 ounces drained preserved or fresh grape leaves
• 1/2 cup long-grain rice
• 8 ounces ground beef or lamb
• 1 tomato, peeled and chopped
• 1 small onion, finely chopped
• 3 tablespoons finely chopped flat-leaf parsley
• 3 tablespoons finely chopped celery leaves (optional)
• 1 teaspoon cinnamon
• Salt and pepper
• 2 tablespoons tomato paste, or more (optional)
• 2 tomatoes, sliced (optional)
• 2 cloves garlic, halved or slivered
• Juice of 1 lemon, or more

1. If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them.
2. Make sure that the water penetrates well between the layers, and leave them to soak for 20 minutes, then change the water twice, using fresh cold water.
3. If using fresh leaves, plunge a few at a time in boiling water for a few seconds, only until they become limp, and lift them out.
4. Wash the rice in boiling water, then rinse under the cold tap and drain.
5. In a large bowl, mix the rice with the ground meat, chopped tomato, onion, parsley, optional celery leaves, cinnamon, salt, and pepper.
6. For a Greek flavor, add 2 tablespoons or more tomato paste.
7. Stuff the grape leaves with this mixture.
8. Place each leaf on a plate, vein side up.
9. Put one heaping teaspoon of filling in the center of the leaf near the stem end.
10. Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar.
11. Squeeze lightly in the palm of your hand.
12. Fill the rest of the leaves in the same way.
13. Line the bottom of a large saucepan with a layer of tomato slices or leftover grape leaves to prevent the stuffed leaves from sticking to the pan and burning.
14. Pack the stuffed leaves in tight layers on top, pushing small pieces of garlic here and there between them.
15. Sprinkle with lemon juice and add about 2/3 cup water.
16. Put a small plate over the rolled leaves to prevent them from coming undone, and cover with a lid.
17. Cook the leaves over very gentle heat for about 1 hour, or until tender, adding water gradually as it becomes absorbed.
18. Turn out onto a serving dish and serve hot.
19. A Lebanese variation adds 4 or more garlic cloves (crushed) in addition to the slivered ones and 1 tablespoon crushed dried mint with a little water about 20 minutes before the end of cooking time.
20. A Greek version is served with avgolemono sauce.
21. Bring 1 1/2 cups of meat or chicken stock (you may use a bouillon cube) to the boil.
22. Beat 3 egg yolks with the juice of 1 lemon and beat in a ladle of the stock, then pour this into the pan with the simmering stock, beating vigorously until the sauce thickens.
23. Quickly remove from the heat, and do not let it boil, or the eggs will curdle.
24. Pour over the stuffed leaves when you serve.

grape leaves, longgrain rice, ground beef, tomato, onion, flatleaf parsley, celery, cinnamon, salt, tomato paste, tomatoes, garlic, lemon

Taken from www.epicurious.com/recipes/food/views/hot-stuffed-grape-leaves-373169 (may not work)