Directions

1. Heat olive oil in large skillet. Add ground beef, onion and garlic and cook 5-6 minutes until meat is cooked through. Stir in cumin, parsley and mint. Remove from heat and let cool slightly. Stir in lemon zest and cooked rice. Season with salt and pepper.
2. Bring 6 cups chicken stock to a boil. Drain and rinse grape leaves. Remove stems and the hard vein where the stem was attached to the leaf. Working in batches, drops leaves into boiling stock and cook 5 minutes. Drain and cool.
3. Place a leaf with the vein side up on work surface. Form 1 tablespoon filling into mini-cigar shape and place in the center of leaf. Fold edges of leaf into the center and roll, tucking any edges in as needed.