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1
In heavy medium saucepan, bring 1 cup water to a boil.
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2
Stir in bulgur.
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3
Reduce heat, cover and simmer 15 minutes.
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4
Remove from heat and set aside.
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5
Meanwhile, in small saucepan, combine lentils with enough water to cover by 1 inch.
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6
Gently boil, uncovered, until lentils are tender but still hold their shape, about 15 minutes.
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7
Drain well and set aside.
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8
In large skillet, heat 1 tablespoon oil over medium heat.
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9
Add onion and cook, stirring often, until soft, about 5 minutes.
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10
Remove from heat and add raisins, apricots, mint, cinnamon and allspice.
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11
Stir in bulgur and lentils and season with salt and pepper to taste.
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12
To fill grape leaves: Place one leaf flat on work surface with veins facing upward.
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13
Place 2 teaspoons filling in middle of leaf close to stalk end.
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14
Fold bottom of leaf over and each side in to enclose filling.
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15
Roll up firmly toward point.
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16
Place roll in the palm of hand and give a slight squeeze to form a firm shape.
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17
Repeat procedure with remaining leaves and filling.
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18
Arrange stuffed leaves, seam sides down, in medium skillet.
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19
Add remaining 2 tablespoons oil, lemon juice and enough water to cover leaves.
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20
Cover pan and cook over low heat for 1 1/2 to 2 hours or until tender.
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21
Add extra water to skillet as necessary.
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22
Allow leaves to cool, covered, in skillet.
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23
Transfer to a serving dish and chill in refrigerator until ready to serve.
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24
Serve garnished with lemon and mint if desired.
