Fresh grape leaves should be rinsed before being boiled for 3-5 minutes. To separate the leaves from one another, remove them with a slotted spoon and distribute them out on a large platter. Allow the stems to cool. Just rinse and drain if you're using jarred greens.

Make the finest possible onion chopping. Chop the mint and cilantro. Ensure that the ground meat has thawed.

Start the oil heating in a big pan. After that, add both onions and sauté until transparent. With a wooden spoon, stir in the ground beef while ensuring that the veggies don't burn.

Add rice and seasonings. Add salt and pepper as well. (Feel free to add more ingredients to your taste). Mix everything thoroughly and simmer for a short while. Turn off the heat and allow the filling to cool down until you can handle it with your hands.

One grape leaf at a time, please. One tablespoon of filling should be placed near the stem. Never overfill. Fold the edges in toward the center, then raise the center like an envelope. The grape lead should be rolled like a cigar until finished. Put it on its side. Roll on until you're covered in stuffing or foliage.

All of the unused leaves should be placed on the floor of a medium-sized pot. Begin stacking the filled grape leaves tightly against one another. When finished, place a large dish on top of the rolls to prevent movement.

1.5 to 2 glasses of hot water should be poured over the grape leaves. Add some salt and a squeeze of lemon juice. After it boils, put a lid on it and simmer it over low to medium heat for 40 to 45 minutes. 55 minutes should be allowed to simmer if using jarred leaves. After turning off the heat, allow the saucepan to cool for about 20 minutes before attempting to remove the rolls.

Remove from pot and serve alongside other Mediterranean side dishes and loads of lemon slices.