Grape Leaves and Pork

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   1.

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   In large bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper and cinnamon.

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   Set aside.

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   2.

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   Rinse grape leaves several times.

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   If leaves are small, leave them intact, but cut out the large center vein.

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   Place a SMALL amount of the ground beef mixture at the end of each leaf and roll up egg-roll style.

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   3.

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   Pour the olive oil into the bottom of a large dutch oven and place the pork over the oil.

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    Lay the tomato slices on top of the pork.

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    4.

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    Place the stuffed leaves seam-side down on top of the pork.

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    pack the leaves tightly and begin a second layer.

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    Place garlic cloves randomly between the leaves; use at least an entire head of garlic.

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    5.

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    When finished stacking leaves, pour the lemon juice over the top of the leaves.

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    Add enough water to the dutch oven to reach the leaves, but not immerse them.

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    (To prevent the leaves from unrolling during the cooking process, place a plate on top of the leaves and put something heavy on top of the plate.)

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    6.

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    Simmer for 2 hours over LOW HEAT.

* Per serving · 4 servings · Values may vary.