Grape Leaves and Pork

1. In large bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper and cinnamon. Set aside.

2. Rinse grape leaves several times. If leaves are small, leave them intact, but cut out the large center vein. Place a SMALL amount of the ground beef mixture at the end of each leaf and roll up egg-roll style.

3. Pour the olive oil into the bottom of a large dutch oven and place the pork over the oil. Lay the tomato slices on top of the pork.

4. Place the stuffed leaves seam-side down on top of the pork. pack the leaves tightly and begin a second layer. Place garlic cloves randomly between the leaves; use at least an entire head of garlic.

5. When finished stacking leaves, pour the lemon juice over the top of the leaves. Add enough water to the dutch oven to reach the leaves, but not immerse them. (To prevent the leaves from unrolling during the cooking process, place a plate on top of the leaves and put something heavy on top of the plate.)

6. Simmer for 2 hours over LOW HEAT.