50 Grape leaves (canned or fresh)
l lb. ground round beef or lamb
3/4 cup rice (preferably converted rice)
2 T. rendered butter
Salt (about 1 Tsp.) and pepper to taste
1/2 tsp. or so ground cinnamon
Mix the last five ingredients together. (The meat at this point is still uncooked. It will cook inside the grape leaves when they are steamed in the last process.)
Place one Tablespoon of meat mixture on top of one grape leaf and tuck in the corners and roll it up tightly. Place lamb shoulders or chicken pieces at the bottom of a large stock pot for flavoring.
Place grape leaves inside the pot with the lamb or chicken pieces, then cover the grape leaves with water and place a plate over the top of the grape leaves (to avoid movement of the leaves).
Bring to a boil, then simmer for 2-3 hours with the pot covered.
Midway through cooking, squeeze about 1 large lemon and place the juice of the lemon on top of the grape leaves.