Stuffed Grape Leaves

How to Prepare

1. Rinse the grape leaves under cold water to remove brine. Set aside.
2. In a large mixing bowl, combine the rice, ground lamb or beef, chopped onion, parsley, dill, mint, olive oil, lemon juice, salt, pepper, and cinnamon. Mix well to combine.
3. Lay a grape leaf flat on a clean surface, shiny side down. Place about 1 tablespoon of the rice mixture near the stem end of the leaf.
4. Fold the bottom of the leaf over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with remaining leaves and filling.
5. Arrange the stuffed grape leaves seam-side down in a large pot or baking dish, packing them closely together in layers.
6. Pour the chicken or vegetable broth over the stuffed leaves until they are just covered. Place a heatproof plate on top to keep them submerged.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
8. Remove from heat and let cool slightly. Serve warm or at room temperature with lemon wedges and yogurt sauce if desired.