Serves 4 to 5:
- 7 dozen grape leaves, fresh or pickled
- 1 large lamb bone (optional)
- 1 tablespoon crushed dried mint
- 1 small clove garlic, chopped fine
- salt to taste
- 3 cups water
- juice of 1 lemon
Filling:
- 1 1/2 lbs. coarsley ground lamb of beef
- 3/4 cup uncooked rice
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 small clove garlic, chopped fine
- 3 teaspoons tomato paste (optional)
- 1/3 cup tomato sauce (optional)
Combine all filling ingredients and mix well. Lay leaves right side down. Add 1 1/2 teaspoons filling to each leaf. Roll with sides tucked in until approximately 3 inches long and the width of a small cigar. Place lamb bone in pot to be used. Arrange rolled leaves on top of bone. Sprinkle mint, garlic and salt over top. Add water. Place an inverted dish on leaves to keep them firm while cooking. Cover, cook for 30 minutes. Add lemon juice and cook for 45 minutes more or until leaves are tender.