Yield: To oncoming traffic?



  1. Parboil rice in 3 cups water until water is gone. Add butter, salt, pepper, allspice, and cinnamon; mix well. Add lamb (or 2 cups cooked lentils for vegetarian version) and mix together. You almost have to knead it in the pot. Remove the mixture from the pot, placing it in a large bowl.
  2. Cover the bottom of the pot with 2 layers of grapeleaves. This is to prevent the other grapeleaves from sticking. Good alternatives are spreading out chicken wings on the bottom or using lamb ribs.
  3. Place small amount of mixture on a grapeleaf and roll it up. (The process is like making a tiny burrito. I won't try to describe it beyond that here.) Pack the rolled leaves into the pot as close together as possible. Once all of the grapeleaves are rolled, fill the pot with water to .25" above the grapeleaves.
  4. Place an inverted, weighted plate on top of grapeleaves; place lid on pot. Bring to a boil; then reduce to simmer. Cook until the water is gone. When done, pour .5 cup lemon juice over the stuffed grapeleaves and let sit, covered, for 10-20 minutes.