|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Lean ground lamb||1 Pound|
|Short grain rice||1⁄2 Cup (8 tbs)|
|Chopped fresh dill weed/1 tablespoon dried dill weed||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Salt||To Taste (If Fresh Leaves Are Used)|
|Grape leaves/1-quart jar grape leaves in brine||48 , well rinsed and boiled|
|Rich chicken broth||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Lemon||1 , thinly sliced (For Garnish)|
Heat oil in large skillet.
Add onion and saute until translucent.
Add meat, stirring to break into pieces.
Add rice, dillweed, pine nuts, water and tomato paste.
Season to taste with pepper, and salt, if necessary.
Cook over medium heat until water is absorbed, about 10 minutes.
Cover bottom of Dutch oven with layer of grape leaves.
Stuff remaining leaves by placing leaf shiny side down on palm of hand with base of leaf toward wrist and tip toward middle finger.
Put a spoonful of meat mixture in center.
Fold base over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
Roll up and tuck tip of leaf beneath to prevent unrolling.
Arrange tip side down in pan.
Add broth to within 1 inch of top layer.
Use any leftover leaves to cover top layer.
Place plate upside down over top layer and press.
Cover and cook over medium heat until rice is tender, about 30 minutes.
Sprinkle with lemon juice and cook 5 minutes longer.
Let cool to room temperature, or chill thoroughly.
Serve garnished with lemon slices.
Stuffed Grape Leaves can be prepared 2 to 3 days before serving and refrigerated, or they may be frozen.
If frozen, thaw overnight in refrigerator, then add a little broth or water before gently reheating.