• [1 1/4] cup long-grain white rice

• [1 1/2] lbs. lean ground beef and/or [1/2] lamb (leave out for vegetarian version)

• [1] cup finely chopped onions

• [1] cup finely chopped scallions

• [1] cup finely chopped parsley (flat leaf if possible)

• [3] tablespoon dried dill weed or [1/2] cup finely cut fresh dill

• [3] teaspoons dried mint or [4] teaspoons fresh mint

• [1] teaspoons turmeric

• [1] tablespoon oregano

• [2] teaspoons salt

• [4] tablespoons fresh lime or lemon juice

• Olive oil ([4] tablespoons in mixture plus [2–3] tablespoons on top when rolled)

• Boil rice for 10 minutes. Drain. Mix all ingredients well. Handle lightly.

Never knead hamburger. Rinse grape leaves. Line bottom of pan with several leaves. Stuff remaining leaves with [1] tablespoon of mixture. Grape leave should be dull side up when you stuff it. First fold up stem end, then each side to enclose stuffing. Roll into a cylinder. Arrange seam side down. Sprinkle with oil and [4] tablespoons water. Cover. Bring to a boil, lower heat and simmer about 1 hour. Garnish with lemon wedges and serve with yogurt.