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1
In a large skillet or saute pan over medium-high heat, combine the ground meat, onions, salt and pepper and cook until onions are very soft and meat is browned, about 4 minutes.
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2
Add the green onions, fennel fronds, and mint and cook for 2 minutes.
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3
Add the butter, crushed tomatoes and 1 cup of the water and cook until the flavors have come together and liquid is mostly evaporated, about 6 minutes.
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4
Add the remaining cup of water and bring to a boil.
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5
Add the rice, return to a boil, cover and cook until the rice is partly cooked and most of the liquid has evaporated, about 10 minutes.
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6
Set aside to cool, covered, for 30 minutes or until cool enough to handle.
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7
Once the filling has cooled, stir in the Parmesan.
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8
Soak the grape leaves, in batches as used, in warm water.
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9
Line the bottom of a 9-inch square, 3-inch deep baking dish with 3 or 4 of the unrolled leaves.
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10
Preheat the oven to 400 degrees F.
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11
Lay 1 grape leaf on a plate, vein side up.
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12
Pinch off the thick stems where the stem joins the leaf.
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13
Take 2 teaspoons of the meat mixture and press it into a small sausage shape.
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14
Center it across the bottom edge of the grape leaf, positioning the filling where the stem was attached.
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15
Fold the lower left and right edges of the leaf towards the center, up and over the stuffing.
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16
Fold the upper left and right edges of the leaf forward so that all edges are in line with the edges of the stuffing below.
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17
Then, working carefully, roll leaf upwards, rolling to contain the stuffing as tightly as possible, to form a neat package.
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18
(The rolled grape leaf should look like a small cigar.)
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19
Place the rolled grape leaves, seam side down, in the prepared baking dish, packing them as tightly as possible into a snug layer.
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20
Try to fill as much of the space as possible.
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21
When you have completed 1 layer, begin a second layer directly on top of the first and repeat until you have rolled all of the filling in grape leaves.
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22
You should have 2 complete layers of grape leaves.
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23
Drizzle the olive oil over the rolled grape leaves and add enough hot water to the baking dish to just cover the grape leaves.
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24
Cover with aluminum foil.
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25
Bake, checking periodically to monitor the water level.
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26
Once the water level has evaporated about halfway, after about 30 minutes, squeeze the juice of 1 lemon over the leaves.
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27
Replace the foil cover and continue to bake until the leaves are tender and the water has completely evaporated, about 30 minutes longer, for a total cooking time of about 1 to 1 1/2 hours, depending on your oven.
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28
Remove the grape leaves from the oven and set aside to cool.
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29
Serve either warm or at room temperature.
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30
Note: Any unused grape leaves may be stored in the refrigerator in the original packaging, wrapped with plastic wrap, for up to 1 month.
