Rinse leaves in cold water. Let stand in warm water or simmer for 10 minutes until soft.
Combine beef, rice, parsley, onion, dill, oil, mint, salt, pepper, and half the lemon juice.
Place 1-2 tsp filling in the center of each leaf, ribbed side, and shape into a narrow roll.
Line a saucepan with leaves. Use bigger leaves if possible.
Arrange rolls on top in layers. Pack together tightly. Place a heat-resistant plate on top to hold them in place. Pour remaining lemon juice, butter, and broth on top. Boil then simmer for 45 minutes total. Devour.
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|Serving Size: 1 (3280g)|
|Recipe Makes: Servings|
|Calories from Fat: 2169 (68%)|
|Amt Per Serving||% DV|
|Total Fat 241g||321 %|
|Saturated Fat 99.3g||497 %|
|Monounsaturated Fat 101g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 893.1mg||275 %|
|Sodium 7345.2mg||253 %|
|Potassium 4685.9mg||123 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.6g|
|Protein 234.6g||335 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3203
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