Grape Leaf Rolls - Warak inib mihshee
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"Grape leaves prepared in brine can be purchased at Middle Eastern food stores... Just rinse the leaves thoroughtly in cold water, squeeze out moisture, and stuff. Fresh grape leavs can be found on your neighbor's grape vine or in your own back yard" (what I do, SS--Concord grapes (which I have) make lots of seedlings around as weeds, so I always have plenty while they're young and tender (now), later, when they get too tough, I'll kill the weed vines that are in the way)

50 grape leaves
1 teaspoon salt
Juice of 2 lemons (I use bottled, SS)
4 lamb bones or 6 chicken wings or necks

Soak fresh grape leaves in hot water for 15 minutes to soften. Remove from water, squeeze out moisture, and stem each. Place 2 tablespoons stuffing across each leaf, fold end of leaf like an envelope, and roll away from you. Place lamb bones or chicken wings on bottom of pan. Arrange stuffed leaves in rows in pan, alternating direction of each row. Sprinkle salt over stuffed leaves. Press leaves down with inverted dish. Add water to reach dish. Cover pan and cook on low fire for 35 minutes until tender. During last 10 minutes of cooking, add lemon juice. If rhubarb is available, try a few stalks on bottom of pan for delicious variation.

Stuffing
1 cup rice, rinsed in water
1 pound lamb or beef, fat and lean, chopped fine (ground beef from the store is fine, SS)
Salt and pepper to taste

Combine all ingredients, mix well, and set aside to put into leaves.
Serves 6.
from The Art of Syrian Cookery, Helen Corey