Place meat into large bowl and add diced onion (sauteed if desired),
salt, pepper, dill weed, cumin and oil. Mix well. Add rice and 1/2
cup water. Mix by hand until blended together. Place about 1
tablespoon mixture in the center of washed leaf (ribs up) and roll
into narrow roll. Place rolls into deep saucepan in layers. Add
chicken broth. Cover and simmer about 45 minutes over low heat until
rice is done. Serve plain, with wedges of lemon or with egg lemon
sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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