Lebanese Rolled Grape Leaves (Mahshi)

Parboil rice in boiling water for one minute, then strain.

Prepare filling by mixing meat with rice, mint flakes, beaten eggs, cinnamon, garlic and salt and pepper to taste.

Dip grape leaves in boiling water for 20-30 seconds. Spread each leaf on a clean counter.

With grape leaf length-ways, heap a teaspoon of filling and place in center about 1/2 the way from the center stem. Fold leaf ends over filling first, now fold the short edge and roll forward tightly, squeeze when rolled. Do same for each leaf.

Add olive oil to a roasting pan and place stuffed rolls around starting from center of pan. Add squeezed lemon juice to water and pour all over the rolls.

Cover and bake at 375F for 45 minutes. Remove cover and check water level. Cover, reduce heat to 350F and bake 1 hour or until done. Remove sooner if leaves begin to break apart.