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1
In a large bowl, cover the fregola with the hot water and soak for 15 minutes.
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2
Drain, shaking out the excess water.
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3
Return the fregola to the bowl.
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4
Add the pork, shallots, salt, pepper, chopped marjoram and cinnamon and knead until combined.
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5
Transfer the meat mixture to a baking sheet and pat into a 6-by-12-inch rectangle.
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6
Cut the rectangle lengthwise into three 2-inch-wide strips and cut each strip into 12 logs.
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7
Snip off the stems at the base of the grape leaves.
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8
Smooth out a few leaves on a work surface.
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9
Set a log of the filling at the stem end.
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10
Roll up the stem end of each leaf once to enclose the filling, then fold in the sides.
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11
Tightly roll up the leaves to form a cylinder.
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12
Repeat with the remaining grape leaves and filling.
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13
Arrange the stuffed grape leaves in a large, deep skillet in a single layer and scatter the marjoram sprigs on top.
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14
Drizzle with the lemon juice and olive oil and pour enough water in the skillet to cover the grape leaves by 1/2 inch.
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15
Top with any remaining unfilled grape leaves and a plate to keep the stuffed leaves submerged.
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16
Bring to a boil and cover the skillet.
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17
Simmer over low heat until the filling is cooked through and the grape leaves are tender, about 1 hour and 30 minutes.
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18
Let cool in the liquid.
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19
Drain the stuffed grape leaves, discarding the unstuffed leaves, and transfer to a paper towellined plate.
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20
Let stand for 30 minutes, then serve warm or at room temperature.
