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1.
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Cook one cup of rice with one cup of water until half way done.
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Let cool.
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2.
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Combine in a bowl the rice with ground beef, 1 tablespoon of olive oil, 3 cloves of crushed garlic, salt and pepper to taste.
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3.
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Rinse the grape leaves and set on plate.
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4.
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Now its time to roll the grape leaves:
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Spread the grape leaf on a plate.
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Place about a teaspoon of the rice mixture on the base of the leaf.
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Be sure not to pack it because the rice needs room to expand.
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Fold the corners of the leaf over the rice mixture, starting with the bottom corners.
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Now holding the mixture in place with your fingers, roll it forward until it is entirely wrapped.
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Repeat until all the mixture is finished.
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5.
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Generously cover the bottom of a wide and shallow pot with olive oil.
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Place the rolled grape leaves in the pot, with the seam facing down (so they dont open up while cooking).
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6.
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Thinly slice remaining 3 cloves of garlic and sprinkle over the grape leaves.
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7.
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Pour 2 cups chicken broth over the mixture.
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Any kind of broth will do, including powdered chicken soup.
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8.
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Cook over low heat for at least one hour until the grape leaves are very tender.
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The longer you cook them the better!
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You might want to check every once in a while if it needs more broth.
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9.
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When the grape leaves are done and most of the broth has evaporated, take off the fire and squeeze a whole lemon over them.
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10.
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Eat!
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These are tasty both hot or cold.
