Instructions: 1. Drain Leaves and Rinse Under Cold Water & Drain Again.

2. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts, Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.

3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.

4. Mix Together the Oil and Water and Pour Over the Grape Leaves.Sprinkle a Little Lemon Juice on Top.

5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.

7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.

Garnish With Lemon Slices.

Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint Mixed Together.

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