1 lb. ground beef
1 cup uncooked long grain rice
1 medium onion, chopped
1 scant Tbsp. fresh garlic finely chopped
1 cup crushed tomatoes
1 1/4 tsp. pepper
2 Tbsp. dried spearmint leaves
1 jar of grapevine leaves
2 cups water which is added to 2 Tbsp. tomato sauce
1. Rinse grape leaves well to remove brine and place in a medium bowl.
2. Lay grape leaves shiny side down on a flat work surface.
3. Place about a tablespoon of meat mixture on the leaf.
4. Fold sides in and roll, starting form the bottom of the leaf until it forms the shape of a miniature football. The finished domada should resemble a cigar shape.
5. Reserve a few grape leaves and line the bottom of a heavy large saucepan or Dutch oven to prevent scorching.
6. Arrange the stuffed grape leaves in a tight circular pattern and tope each layer with a few slices of lemon.
7. Gently add the water mixture and cover with a heavy saucer or inverted plate, this stops the grape eaves from moving around and coming unwrapped while cooking.
8. Bring to a boil and reduce heat, simmer for 20 minutes.
9. Let stand 10 minutes before removing from pan.
10. These may be served plain or topped with egg lemon sauce.