Serves: 40
Total Calories: 90

1/4 cup olive oil
1 pound lamb
1 onion
1/2 cup short grain rice
1 tablespoon dill weed
1/3 cup pine nuts
1 tablespoon tomato paste
3 cups rich chicken broth
salt and pepper to taste
1/4 cup water
3 tablespoons lemon juice
1 quart jar grape leaf, rinsed well

Rinse grape leaves well. Sauté the onion until translucent. Add meat, stirring to break pieces. Add rice, dill, pine nuts, tomato paste and water. Season with salt and pepper to taste. Cook over medium heat for 10 minutes.

Cover the bottom of a Dutch oven with grape leaves. Stuff the remaining leaves by placing leaf side down, on the palm of the hand, with base of leaf toward palm and tip toward middle finger, shiny side down. Put a spoonful of meat in center and fold from bottom, tuck in edges snuggly. Arrange tip side down in pan. Add chicken broth to within 1 inch of top layer. Place a plate upside down on top layer and press. Cover and cook over medium heat for 30 minutes or until rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.

Nutritional Facts:

Serves: 40
Total Calories: 90
Calories from Fat: 15

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