First of all, you'll need 50 Vine Leaves.....these are usually sold in jars.

Ingredients for Stuffing
½ cup of long-grain rice
¼ cup of olive oil
1 medium sized onion...finely chopped
½ pound of ground lamb
¼ cup of parsley….finely chopped
2 tablespoons of fresh mint…finely chopped
3 large spoons of fresh lemon juice
½ teaspoon of turmeric
½ teaspoon of dried oregano
1 egg
Salt (to taste)
Special Arabian Pepper (finely milled white and black pepper, cardamom, nutmeg, 4-spices, clover, and cinnamon….blend portions of each spice to your personal taste)

Ingredients for Cooking
1 teaspoon of finely chopped garlic
2 teaspoons of olive oil
2 tablespoons of fresh lemon juice
¼ cup of water
1. Put vine leaves in a large bowl and submerge them in boiling water. Let stand for 20 minutes…then rinse and drain well. Separate the leaves and place them on a clean white towel. Set aside any broken leaves…you’ll use these for lining the bottom of the cooking pot(see later)

2. Boil rice for 5 minutes, and drain away any excess water.

3. Using a non-stick frying pan, sauté the onion in oil for about 10 minutes. Add lamb and cook well. Turn off heat then add the rice and all of the other stuffing ingredients….mix everything together very well. This is your final stuffing.

4. Spread out 30 vine leaves on a platter or clean surface, and cut off the ends of each leaf. Put one tablespoon of the stuffing on each leaf, and roll carefully tucking the sides so that the stuffing will be secured in each leaf. You now have 30 little stuffed leaf “packages”.

5. Cover the bottom of a big pot with 10 vine leaves(you can use any ones that may have broken, or complete leaves). Place the 30 “packages” in the pot, with the open seam facing the bottom of the pot. Add the oil, garlic, lemon juice and water. Cover the “packages” with the remaining 10 vine leaves and place a plate on top to secure everything. Quicky bring to a boil, then reduce heat and simmer(covered) for about 50 minutes. Uncover, and let stand for a while so that you’ll be serving the dish at room temperature. Tahini sauce is an excellent condiment, if so desired!!