INGREDIENTS: 400 gr OR 14oz.. grape leaves, washed one by one Filling: 1 cup rice, washed and drained 4 medium onions, chopped 1/2 cup extra virgin olive oil 5 tbsp sugar 2 tbsp pine nuts 1 tbsp current 1 tbsp dry mint 1 cup hot water Salt Saute' the onion with olive oil for about 5 minutes. Add the rice and salt, stir and cover the lid. Cook over very low heat until the rice looks almost see-through. Add the sugar, nuts, current, mint and 1 cup hot water. Cook until all the water evaporates, stirring occasionally over low heat. Put aside and let it cool down. Fill a large pot half way with water and boil. Add all the leaves in it and boil for about 2-3 minutes. Drain and cut off the stems. The matte (not shiny) side of the leaf is the inside, that's where the filling will go. Grab a leaf and fold the top where the stem was. Use a teaspoon to put filling on it. First fold over the top, then the two sides, and roll to close it up. Line up all the rolls in the pot side by side tightly, without any holes in between. Pour in 1 1/2 cup of water from the side of pot. Cook over low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down. After it cools down, place on a service plate and serve with lemon slices on top. Keep in the fridge.
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