Bring a large pot of water to boil. Remove the grape leaves from the jar. Discard the liquid. Cook the grape leaves for two minutes in order to wash them. If using fresh leaves do the same. Cook them for two minutes and dry them individually with paper towels. Set them aside.

Soak the rice in cold water for 10 minutes. Drain rice in a colander.

In a bowl, combine rice, lamb or beef, cinnamon, allspice, pine nuts, salt and pepper. Mix until combined.

Using one grape leaf, lay leaf on a flat surface and place about 1 tablespoon of filling on the leaf. Roll up, folding in sides to seal. Continue until all filling is used.

To cook:

Place a few unfilled leaves on the bottom of a large pot. Place stuffed leaves on top of these- arrange one layer and then one or two more layers, as needed.

Pour two cups of chicken stock or more, enough liquid to cover the leaves in the pot and place a small plate on top of grape leaves to weight down. Cover pan with a tight fitting lid and cook over medium heat for 45 minutes.

Remove cover and dish, and add in lemon juice. Place dish and cover back on pot and cook another 15 minutes. Remove from heat and allow to stand 10 minutes before eating.

Serve with hummus, olives, yogurt or labne and pita bread.

Enjoy!