Greek Dolmades, Stuffed Grape Leaves

5 lb. Hamburger
2 ½ c. chopped Onion
3 c. raw rice
1 ½ Tb. Salt
1 ¼ tsp Pepper
2 ½ tsp Garlic
2 ½ tsp. crushed Mint
¼ c. Parsley
2 Tb. Allspice
2 Tb. Paprika
2 lg jars Grape Leaves
Broth:
7 c. Water
4 lg Beef bouillon cubes
1 ½ c. Olive Oil
1 ½ c. Lemon Juice
16 oz Tomato Juice

Mix raw hamburger with all ingredients. De-stem leaves and roll mixture into the leaves like tiny burritos, tucking in sides. Layer Dolmades in a lg pot. Boil water and bouillon to dissolve, add rest of ingredients for broth stir. Pour over dolmades. Place a dish on top of dolmades and weigh it down so all the dolmades are under the broth. Let simmer about 1 ½ hours, until liquid is all soaked up and hamburger is cooked.

This recipe is from Aunt Linda and is one of my favorites!! In fact I request them every time we visit her. Aunt Linda has introduced me to many new foods over the years and I a credit her for my not being afraid of trying new recipes. Dolmades is one of those that took some getting used to. I can remember turning up my nose at these when I was a teenager, but now I actually crave them. They are similar to making tamales, it's quite the process but well worth it!!! Give them a try. I especially love the really wet and juicy ones at the bottom of the pot.