Stuffed Grape Leaves (also dolma, warak inib, warak inab, wara2 3inib, wara2 3inab, arabic ورق عنب) is a stuffed grape leaf dish famous in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Armenia, the Middle East, the Balkans, Greece, and Central Asia. 
 
 

Ingredients

• 1/4 stick of butter/margarine
• 1 teaspoon of salt
• 1 cup rice
• 1/2 Kg of chopped beef
• 1/4 teaspoon of cinnamon
• 3 tablespoons of lemon juice
• 1/2 teaspoon of allspice

Procedure

1. Stuffing: wash rice, melt butter. Mix rice, cinnamon, allspice, and salt. Add melted butter and stir. Add chopped meat a mix well.
2. Wash grape leaves and lay flat with dull side up. Stuff with meat and roll.(Place a small amount of meat near stem section of leaf. Curl over the leaf to cover meat, fold in the sides and roll the leaf into a cigar shape.)
3. On the bottom of pan place either meat bones or unstuffed grapleaves in pan and add water until grape leaves are covered. Add 2 tablespoons of butter/margarine. Cook on high until water boils, lower heat and let cook for another hour or until rice is cooked. place a dish on top of grape leaves while cooking to keep them down. When grape leaves are cooked add 3 tablespoons of lemon juice.