Stuffed Grape Leaves from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• ¼ pound ground lamb
• ¼ pound ground beef
• ¼ pound kefalotiri cheese or firm goat cheese, grated
• 1 onion, chopped fine
• 1 teaspoon sesame seeds
• ½ teaspoon dried oregano
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• 3 fresh mint leaves, crushed
• ½ cup cooked rice
• 2 cloves garlic, crushed
• 1½ teaspoons salt
• ½ teaspoon freshly ground pepper
• 1 sixteen-ounce jar grape leaves (available at Greek markets)
• ½ cup beef bouillon
• 3 tablespoons olive oil