Ingredients

• 1 lb. ground beef
• 1 large onion, chopped
• 1/2 c. white rice
• 1 egg
• 1/2 c. dry spearmint
• 1 T. butter, softened
• 1/2 bunch fresh parsley
• dill, if convenient
• 3-4 T. lemon juice
• salt
• pepper
• water, if needed

Instructions

• Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.).
• Depending on the size, you will need 20 to 40 grape leaves (Fila -pronounced fee'-lah). Small leaves tend to be more tender. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute.
• Fold grape leaves around small spoonfulls of meat mixture, sealing completely.
• In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter.
• Arrange rolled dolmades on top. Do this all at once, not as you roll them.
• Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours.