Stuffed Grape Leaves

2 tbsp olive oil
500 g ground beef
SIDS SALT & PEPPER to taste
2 tsp 7 Spice
1½ cups short grain white rice
¼ tsp cinnamon
1 jar grape leaves, about 60-70 in brine
2 medium potatoes, sliced
¼ cup lemon juice

Grape Leaves Preparation
Drain grape vine leaves and soak them in a large bowl of water.
Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Prepare Stuffing (Hashweh)
Heat a large pan with olive oil, and cook ground beef until browned. Season with SIDS SALT & PEPPER and 7 Spice.
Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
Stuff, Wrap and Cook
To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaped teaspoon of the rice mixture into the centre of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
Line the bottom of a large pot with tomatoes and/or potatoes and season with SIDS SALT & PEPPER. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with SIDS SALT & PEPPER to taste.
Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on MEDIUM for 30 minutes, until most of the water is absorbed and the rice is cooked.
Add the lemon juice on top of the grape leaves, then cook on LOW for an additional 45 minutes.
Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm.