Rinse the rice and soak in water for two hours.

Rinse the grape leaves and soak in water for two hours.

Strain the rice into a mixing bowl. Add the beef, one tablespoon salt, spices, and oil to the bowl. Mix until all incorporated.

To assemble, place one grape leaf on a flat surface, vein side up. Trim the stem if needed; be careful not to rip the leaf. Spoon one to two tablespoons of the meat mixture onto the base of the leaf and form a log shape.

Fold the sides of the leaf over the filling and roll the leaf like a burrito. Make sure the leaf is rolled tightly so the filling doesn’t spill out while it cooks. Repeat with remaining leaves and meat.

Line a pot with several unrolled grape leaves to prevent sticking. Arrange the stuffed grape leaves, seam side down, in the pot, packing them so they’re snug but not too tight.

Add the garlic on top, then add the water, making sure the yabra aren’t

swimming in it so they don’t unravel during the cooking process. Add

remaining tablespoon salt and lemon juice and stir gently so that the water and lemon is evenly dispersed.

Bring to a boil. Reduce heat to low, cover the pot, and let it simmer for three hours. Be careful not to let it dry out; add water as needed.