Meat Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

• 2 tablespoons butter or extra virgin olive oil
• 1 large onion, chopped
• Salt and black pepper to taste
• 1/4 cup long-grain rice
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 3/4 pound ground lamb, preferably from the shoulder
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup chopped fresh dill leaves
• Zest of 1 lemon, minced

1. Put the butter in a small saucepan or skillet with a lid and place over medium-high heat.
2. When the butter melts, add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not at all browned, about 5 minutes.
3. Add the rice and spices and cook, stirring, until the rice is glossy, about a minute.
4. Add 1/2 cup water, cover, and turn the heat to low; cook until all the liquid is absorbed, about 15 minutes; dont worry if the rice isnt quite tender.
5. Combine the rice in a bowl with the lamb, some more salt and pepper, the herbs, and lemon zest.
6. (If you are stuffing tomatoes with this mixture, include the tomato pulp here too.)
7. Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.

butter, onion, salt, longgrain rice, ground allspice, ground cumin, ground cinnamon, ground lamb, parsley, dill, lemon

Taken from www.epicurious.com/recipes/food/views/meat-filling-for-grape-leaves-cabbage-leaves-peppers-and-tomatoes-386217 (may not work)