stuffed grape leaves

• 1 1/4 lb lean ground beef or lamb
• 3/4 cup uncooked rice
• 1/4 cup fresh parsley chopped fine
• 1/2 stick of butter
• 1 large onion chopped fine
• 2 grated cloves of garlic
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp chopped pine nuts
• 2 tbsp olive oil
• 1 lemon
• 16 oz jarred grape leaves

1. put butter in a skillet with onions and garlic cook til tender
2. in a bowl add meat, chopped pine nuts, parsley, salt, pepper, and onion and garlic mixture
3. mix meat well by hand
4. separate and rince each leave and take the hard stems off
5. lay leave shiny side down, put about one teaspoon of filling on the fat end of the leave in the length you want them
6. roll over filling once, tuck each end in and continue to roll
7. place a few broken leaves in the bottom of a deep pan and place Ur rolled leaves seem side down in the bottom
8. pack rolled leaves in the pot tightly
9. cut zest off of the lemon in stripes just the yellow part add in with Ur leaves
10. once they are all rolled add olive oil and 1 1/4 cups of water over the leaves.
11. place a heavy plate upside down on top of leaves place a lid on pot and simmer for about an hour
12. when finished remove them from pot and place in serving dish.
13. serve warm or cold

lean ground beef, rice, parsley, butter, onion, garlic, salt, pepper, pine nuts, olive oil, lemon, grape leaves

Taken from cookpad.com/us/recipes/334650-stuffed-grape-leaves (may not work)