Stuffed Grape Leaves

Ingredients

 * ¼ teaspoon allspice
 * ⅛ teaspoon cinnamon
 * 70 leaves grape leaves
 * 1 pound ground lamb
 * ⅛ cup parsley finely chopped fresh
 * 1 cup rice

Directions

 * 1) Rinse rice in cold water, drain.
 * 2) Add all ingredients except lemon juice and grape leaves, mix well.
 * 3) Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems.
 * 4) Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf.
 * 5) Begin rolling from stem end, after the first roll fold ends in to close and finish rolling.
 * 6) Place a few leaves in bottom of pan.
 * 7) Arrange rolls in compact rows, seam side down cover with water about ½ inch over the top.
 * 8) Sprinkle 1 tsp salt over rolls.
 * 9) Place a pottery plate on top of rolls to hold in place.
 * 10) Cover pan, cook on medium 20 minutes.
 * 11) Reduce heat, add lemon juice cook 10 more minutes.
 * 12) Drain most of the juice before serving.
 * 13) Best way to eat: buy soft pita bread (preferably thin, from middle eastern bakery/shop).
 * 14) Buy plain yogurt/nonfat.
 * 15) Cut a piece of bread from the pita so that you can roll the bread around the grape leaf (as in a blanket).
 * 16) Dip the grape leaf (and bread) in a generous helping of yogurt bowl and eat all together like you would eat a very small size soft tortilla shell.