| 1 | In a medium saucepan place the water and bring it to a boil. |
| 2 | Remove the pan from the heat and add the grape leaves. |
| 3 | Let the grape leaves sit in the hot water for 10 minutes. |
| 4 | Remove them from the water and set them aside. |
| 5 | In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. |
| 6 | Mix the ingredients together well. |
| 7 | Let the mixture sit for 2 hours. |
| 8 | In the center of each grape leaf place a small amount of the rice mixture. |
| 9 | Fold the bottom of the grape leaf up and the sides over. |
| 10 | Roll the grape leaf up. |
| 11 | Line the bottom of a large saucepan with some of the grape leaves. |
| 12 | Place the rolled grape leaves on top, seam side down, so that they are tightly packed. |
| 13 | Sprinkle on the lemon juice. |
| 14 | Add enough water to cover the rolled grape leaves. |
| 15 | Place an oven-proof plate on top of the rolled grape leaves to press them down. |
| 16 | Cover the pot and bring the liquid to a boil over high heat. |
| 17 | Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. |
| 18 | Let them sit for 1 hour before serving. |
