Stuffed Grape Leaves (Dolmas)

1 lb. ground beef
1 cup rice
1/2 onion
1 tsp. cinnamon
1 tsp. cumin
1 tsp. oregano
1 lemon
grape leaves

Mix meat, rice, onion, salt & spices well.  Unroll one roll of grape leaves and rinse briefly under running water.  Spread out one leaf.   Place about 1 tbs. filling in the center of the leaf and form the meat into a long slender cigar-like shape leaving enough of the leaf on either end of the meat for folding (the amount of meat you place on the leaf will vary according to the leaf size).

Bring stem end of leaf up over the meat.  Fold the sides of the leaf over the ends of the meat, then roll and tuck until you have the meat rolled in the leaf like a little cigar.  Place the dolma in a heavy 3 qt. sauce pan or round oven (Le Creuset ovens work beautifully for this).  When all the dolmas are stacked upon each other in the pan, cover with water.  Bring to a simmer over medium high heat.  Turn to low, but keep the liquid simmering.  After about 30 minutes, squeeze the juice of one lemon over the dolmas (you may also throw in the lemon peel for extra flavor).  Simmer for another 10 to 15 minutes.  Cut one dolma open and check for doneness.  Simmer 5-10 minutes longer if rice is not tender or meat is still pink.  Serve dolmas with plain yogurt.