Ingredients 0.8 lb of ground beef 1.5 Cups of uncooked rice 1 Large onions (or 2 small ones) 1 Can of preserved (pickled) grape leaves A Handful of parsley 1 Teaspoon of allspice 1 Teaspoon of lemon pepper salt 1 Teaspoon garlic powder 1 Teaspoon lemon juice 1 - Boil grape leaves for 8 minutes. 2 - Drain and let cool down. 3 - Chop onion very fine. 4 - Chop parsley very fine. 5 - Mix chopped onion, chopped parsley, ground beef, rice, allspice, lemon pepper salt, and garlic powder together into a paste. 6 - Stuff grape leaves. 7 - Tightly pack stuffed grape leaves into a medium-large saucepan in layers (Make sure each layer is completely filled in) 8 - Cover to top layer with a plate to weight the stuffed grape leaves down. 9 - Cover with water. 10 - Add lemon juice to water and bring to a boil. 11 - Simmer for approximately 45 minutes or until water is almost gone. 
Ingredients ½ Pound jar grape leaves, washed thoroughly from brine and drained 1 Cup long grain rice ½ Cup pine nuts 1 Onion, finely chopped ¼ Cup parsley, chopped 2 Tablespoons dried dill or 3 tablespoons fresh dill 3 Cloves garlic, slivered ¼ Cup olive oil ½ Cup water ¼ Cup fresh lemon juice Salt and pepper Direction 1 - Wash leaves under hot water. Soak them for 20 minutes and wash them again, separating them to make sure all saltiness has been removed. 2 - Parboil rice by allowing it to sit in boiling water for five minutes; rinse and drain thoroughly. 3 - Combine and thoroughly blend rice, pine nuts , onion, parsley, dill, salt & pepper. 4 - Cut off stem from ends of each leaf. Place shiny side down. Spoon 1-2 tablespoons of the mixture on wide end, fold up, fold both sides in and roll up jelly-roll style. 5 - Line rolls very tightly side by side, seam side down, in saucepan. Place several garlic slivers in between the layers. 6 - Add olive oil, lemon juice, water and bring to boil. Place a small heavy plate over the leaves, lower heat, as far as possible, cover pan and simmer very gently until leaves are tender for about 1½ to 2 hours. Every thirty minutes check on water level, adding ¼ cup at a time if needed. 7 - Cool leaves before transferring to serving platter. Decorate with lemon wedges. ("Bonne apetit")
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