STUFFED GRAPE LEAVES

(makes baout 30)

inse one jar (1 lb.)preserved grape leaves in warm water and cut off any tough stems. Soak in warm water for 15 minutes. Drain on paper towels.

Stuffing:
Saute in a little olive oil until brown

1 brown onion, chopped
1/2 c. green onions, chopped
Remove from pan.

Saute until brown and remove
1/2 c. UNCOOKED rice

Saute:
1 lb. ground lamb until pink color and fat have cooked out.
Drain off fat.

Mix together:
Onions1 tsp. allspice
Rice1/2tsp. each cinnamon, nutmeg, oregane, thyme
Lamb2 Tbsp. chopped parsley
1-2 oz. pine nuts3 Tbs. fresh mint
1/3c. currentssalt and pepper to taste

1 Tbsp. lemon juice

To stuff:

Spread a leaf, dull side up, on a flat surface and place a Tablespoon of stuffing in the center. Turn up the stem end, then the sides, and roll into a compact, tight cylinder. Place in pan, seam side down in close rows.

Pour over all one cup chicken broth and drizzle with olive oil.

Place an oven proof plate on top of rolls to weitht them down. Cover with heavy aluminum foil, crimping it over edges of the pan.

Bake in pre-heated oven 350 degrees for 40-50 minutes. Chill over night before serving.