Instructions: If using canned grape leaves, rinse off brine by floating in cold water.

Prepare fresh leaves by pouring a cup of boiling water over them in bowl, drain. Spread 5 or 6 leaves out at a time on flat surface. Lay leaf stem side up. Snip off stem with kitchen shears.

Filling:
Heat oil in frying pan. Fry meat, onions and garlic on medium heat for 5 minutes, mixing as it cooks. Add water and remaining ingredients. Bring to boil. Cover. Reduce heat and simmer 10 minutes until water is absorbed.

Set aside until cool enough to handle. Put 1 teaspoon of filling near stem. Bring left side of leaf toward center; then bring right side towards center (they will not always meet). Pick up stem end of leaf tucking in filling. Roll away from you. Line bottom of large skillet with 4 unfilled leaves. Place each roll so that the tucked under end is on the bottom.

Arrange each roll snugly one next to the other, until all leaves except 3 and filling are gone. Place 3 leaves flat on top of rolls. Place flat dish on top of rolls to prevent unraveling while cooking. Add water and lemon juice. Bring to boil. Cover. Reduce heat to simmer and cook 45 minutes.

When done, remove from heat. Top with egg and lemon sauce. Serve hot or cold with or without sauce.

LEMON EGG SAUCE:
Beat eggs until thick and light. Add juice slowly, beating continuously.

Mix 1 cup broth into beaten eggs and continue beating. Put stuffed grape leaves on serving dish and pour sauce over and serve immediately.

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