50 grape leaves 1 teaspoon salt Juice of 2 lemons Stuffing 1 cup rice, rinsed in water 1 pound lamb, ground fine salt & pepperSoak fresh grape leaves in hot water for 15 minutes. Squeeze out water and pull off stem. Line bottom of pot with a layer of grape leaves. Place 1 tablespoon stuffing in each leaf. Fold ends of leaf in and roll. Arrange leaves in rows in pot. Sprinkle with salt. Press leaves down with inverted dish. Cover with water until it reaches dish. Cover pot and cook on low for about 1 hour or until tender. Remove from heat. Add lemon juice.
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