Stuffed Grape Leaves

1. Cook one cup of rice with one cup of water until half way done. Let cool.

2. Combine in a bowl the rice with ground beef, 1 tablespoon of olive oil, 3 cloves of crushed garlic, salt and pepper to taste.

3. Rinse the grape leaves and set on plate.

4. Now it’s time to roll the grape leaves:

Spread the grape leaf on a plate. Place about a teaspoon of the rice mixture on the base of the leaf. Be sure not to pack it because the rice needs room to expand. Fold the corners of the leaf over the rice mixture, starting with the bottom corners. Now holding the mixture in place with your fingers, roll it forward until it is entirely wrapped. Repeat until all the mixture is finished.

5. Generously cover the bottom of a wide and shallow pot with olive oil. Place the rolled grape leaves in the pot, with the seam facing down (so they don’t open up while cooking).

6. Thinly slice remaining 3 cloves of garlic and sprinkle over the grape leaves.

7. Pour 2 cups chicken broth over the mixture. Any kind of broth will do, including powdered chicken soup.

8. Cook over low heat for at least one hour until the grape leaves are very tender. The longer you cook them the better! You might want to check every once in a while if it needs more broth.

9. When the grape leaves are done and most of the broth has evaporated, take off the fire and squeeze a whole lemon over them.

10. Eat! These are tasty both hot or cold.