This is a recipe that is from Paul’s mom. We have made this so many times and love them. Serve with yogurt sauce.

2 cups rice
2 lbs ground beef
1 lb ground lamb
Salt & pepper, to taste
1 tsp Onion powder
1 tsp Garlic powder
2 – 3 tbsp butter
16oz grape leaves

Empty grape leaves with liquid into a bowl then throw liquid away. Unroll a little and strain under water briefly. Squeeze any extra liquid unroll & separate leaves. Snip some of stem, rough side up to stuff. Pointy end away, stem towards you. Stuff so you can fold/envelope style, leaf over. If leaf is torn, patch with more leaf. After stuffed, extra stems or torn pieces put in bottom of pot. If using, put zucchini, put grape leaves laid in tight – out to in – then rows up with leaves. Put a plate or glass lid in pot to keep leaves pressed down into liquid. Pour chicken stock over to cover (9 cups) and 1 cm above leaves. Start on low heat for about 45 minutes. After 30 minutes check to see if rice is cooked through. Prep time, 2 hours. After finished cooking, squeeze lemon into pot & swirl so juices mix.