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1
If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them.
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2
Make sure that the water penetrates well between the layers, and leave them to soak for 20 minutes, then change the water twice, using fresh cold water.
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3
If using fresh leaves, plunge a few at a time in boiling water for a few seconds, only until they become limp, and lift them out.
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4
Wash the rice in boiling water, then rinse under the cold tap and drain.
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5
In a large bowl, mix the rice with the ground meat, chopped tomato, onion, parsley, optional celery leaves, cinnamon, salt, and pepper.
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6
For a Greek flavor, add 2 tablespoons or more tomato paste.
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7
Stuff the grape leaves with this mixture.
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8
Place each leaf on a plate, vein side up.
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9
Put one heaping teaspoon of filling in the center of the leaf near the stem end.
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10
Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar.
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11
Squeeze lightly in the palm of your hand.
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12
Fill the rest of the leaves in the same way.
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13
Line the bottom of a large saucepan with a layer of tomato slices or leftover grape leaves to prevent the stuffed leaves from sticking to the pan and burning.
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14
Pack the stuffed leaves in tight layers on top, pushing small pieces of garlic here and there between them.
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15
Sprinkle with lemon juice and add about 2/3 cup water.
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16
Put a small plate over the rolled leaves to prevent them from coming undone, and cover with a lid.
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17
Cook the leaves over very gentle heat for about 1 hour, or until tender, adding water gradually as it becomes absorbed.
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18
Turn out onto a serving dish and serve hot.
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19
A Lebanese variation adds 4 or more garlic cloves (crushed) in addition to the slivered ones and 1 tablespoon crushed dried mint with a little water about 20 minutes before the end of cooking time.
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20
A Greek version is served with avgolemono sauce.
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21
Bring 1 1/2 cups of meat or chicken stock (you may use a bouillon cube) to the boil.
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22
Beat 3 egg yolks with the juice of 1 lemon and beat in a ladle of the stock, then pour this into the pan with the simmering stock, beating vigorously until the sauce thickens.
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23
Quickly remove from the heat, and do not let it boil, or the eggs will curdle.
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24
Pour over the stuffed leaves when you serve.
