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1
If using fresh grape leaves, simmer about 2 in. of water in a pot. Place the grape leaves, working in small batches, into the water and remove when the leaves are tender/soft.
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2
Combine the next seven ingredients, from beef to cinnamon, and half of the salt into a bowl. Use your hands if necessary to get all the ingredients fully mixed.
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3
Using a clean cutting board or plate, lay as many grape leaves that will fit flat, with the stem pointing towards you and the veins facing upwards.
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4
Take an average of a tsp. worth of the beef and rice mixture, more or less for on the size of the leaf, and place about half a cm away from the stem. Lenghten with your fingers so that it resembles a cigarette. Fold the sides of the leaf over (together, they should cover the edges of the meat so that about a thumbs worth of meat shows). Keeping the leaf tight, roll from the stem upwards, folding over any leaf side that is noticably wider than the base.
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5
Continue this until all grape leaves are used or your meat mixture runs out.
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6
Arrange all the stuffed grape leaves in a large pot, packing them fairly tightly. Fill the pot with water, pushing the grape leaves down so there is an inch of water above the leaves.
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7
Cover and heat on high for 10 min.
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8
Remove the lid and pour in the tomato sauce and remaining salt, using a spoon to spread into the whole pot. If the grape leaves are floating, place a ceramic dinner plate on top of them.
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9
Cover and reduce heat to med-low, for 35 min.
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10
Test a grape leaf to see if the meat is fully cooked and the rice a little chewy. Add the lemon juice, mixing into the pot as much as possible.
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11
If the leaf is as said above, cover and turn the heat off. Leave for 15 min on the stove.
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12
If the rice needs more cooking, cover and continue on low for 15 min, then turn off the heat and leave for 10 min. on the stove.
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13
To serve, remove the plate (if used), and turn upside down onto a large platter.
