Stuffed Grape Leaves - Meat

Beef meat, Rice, Water, Vine leaves, Salt, Pepper, Cinnamon

1. Arrange frozen grape leaves in a heavy-bottomed pot, seam side down (so they don't unroll during cooking) and layer them on top of each other.

2. Pour 1 tablespoon of lemon juice and sprinkle a dash of salt.

Take a heavy plate and place it upside down on top of the grape leaves and weigh them down. Add enough water to cover plate.

Bring water to a gentle boil, reduce heat to low and simmer for 50-70 minutes until the rice is cooked. (Cooking time varies depending on amount of grape leaves in pot).

3. Serve hot with plain yoghurt.