Warak 3inab mihshee, Stuffed Grape Leaves
Ingredients: 50 grape leaves, 1 teaspoon salt, Juice of 2 lemons, Stuffing 1 cup rice rinsed in water, 1 pound lamb chopped fine, salt & pepper to taste	ENJOY 4 servings	Method: Soak fresh grape leaves in hot water for 15 minutes. Squeeze out water and pull off stem. Place 1 tablespoon stuffing in each leaf. Fold ends of leaf in and roll. Arrange leaves in rows in pot. Sprinkle with salt. Press leaves down with inverted dish. Cover with water until it reaches dish. Cover pot and cook on low for about 1 hour or until tender. Remove from heat. Add lemon juice.