INGREDIENTS:
FILLING:
• 1 1/2 lbs. ground lamb or 3/4 lb each lamb and lean ground top round
• 1/2 cup rice or bulghour, or a combination
• 1/4 cup green bell pepper [chopped fine]
• 1/4 cup Armenian or Italian parsley [chopped]
• Cayenne pepper to taste
• 1 teaspoon basil
• 1 teaspoon black pepper or to taste
• 1 teaspoon salt or to taste
• 1 medium yellow onion [chopped]
•Combine the above ingredients and knead into a dough. A little water may be added to ease the blending.
PREPARATION:
• Grape leaves
• 1 cup water or 1 can Swanson'sฎ chicken broth or beef broth
• 8 oz crushed tomatoes or tomato sauce
• 1/4 cup lemon juice
• Take a large teaspoonfull of the filling and place on the grape leaf and roll up turning in the ends. Take a few of the large tougher leaves and line the bottom of a covered casserole. Place the rolled grape leaves side by side and layer upon layer. Pour over the crushed tomatoes or tomato sauce, lemon juice and broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1 hour. Try this dish with a large dollop of plain yogurt or sour cream on top.

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