Ingredients

• 1 1/2 pounds ground lamb
• 2 medium onions, finely chopped
• 2/3 cup long grain white rice
• 2/3 cup pine nuts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped fresh mint
• 1 (8 ounce) jar grape leaves, drained and rinsed
• 1 1/2 cups water

Instructions

1. Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
2. Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.