In a large skillet over medium high heat, add 2 Tbls Olive Oil and heat.

Add chopped onion and saute until translucent, about 5 minutes.

Add ground meat with onions and continue to cook until meat is browned.

Add Allspice and Rice, cook for just less than a minute.

Add 1 1/2 cups of Water, bring to a boil then cover and reduce to simmer for about 20 minutes or until Rice has absorbed water and is tender.

In small skillet, dry roast Pine Nuts until lightly browned. Can burn quickly if not being watched.

Add roasted Pine Nuts, Salt and Pepper and Mint to Meat mixture and mix well.

Drain and run Grape Leaves under warm water to separate. Drain, pat dry with paper towel. Stack on a board or prep area.

Cover bottom of heavy skillet with about 10 grape leaves and making sure it cover up sides by 1 inch.

On working surface, lay 2 leaves, vein side up on top of each other.

Place 1 rounded Tbls of filling near the stem end of leaves.

Then roll from stem end up in a Burrito or Jellyroll fashion.

Repeat until all of the mixture is used

Arrange Stuffed Grape leaves, seam side down in Grape Leaf lined skillet.

Drizzle 2 Tbls Olive Oil over them and add 1/4 cup of Water and 1/4 cup of Lemon Juice.

Bring to the boil, Reduce to Low and simmer covered for about 40 - 50 minutes.

Remove from heat and cool.

Serve Warm or Cold. Can be stuffed, prepared and refrigerated 24 hours before cooking. Once cooked, keep refrigerated. Eat within 3 days.