“Cito” Lee

1 jar grape leaves (50 – 60 leaves)
1 lb. ground lamb or lean ground beef may be used
1 cup long grain white rice (uncooked)
1 tsp. cinnamon
1 tsp. salt
1 lemon
3 cups chicken broth

Soak rice in 1 cup chicken broth. Mix lamb, rice, cinnamon, and salt. Place a Tbsp. of mixture on dull side of leaf. Begin rolling jelly roll style. After first roll fold in ends and continue rolling. Place grape leaves in compact rows. Cover with 2 cups chicken broth and water to barely cover rolls. Bring to a boil, turn down heat to medium. Let cook for 30 minutes or until all the liquid is absorbed. Serve hot with lemon juice and salt

“This is Jason’s and my paternal Grandmother’s family recipe.” – Tonya

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