Prepare the grape leaves by rinsing them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until softened.

In a large bowl, mix the rice, ground meat, chopped onion, tomatoes, parsley, mint, olive oil, lemon juice, salt, pepper, and cinnamon. Ensure the ingredients are well combined.

Take one grape leaf, shiny side down, and place about 1 tablespoon of the filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip, forming a small cylinder.

Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed leaves in the pot, seam side down, in snug layers.

Once all the leaves are arranged, drizzle with additional olive oil and lemon juice. Place a heatproof plate on top of the leaves to keep them in place during cooking.

Pour enough water or broth over the stuffed leaves to just cover them. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes, or until the rice and meat are cooked.

Check occasionally to ensure the liquid hasn’t evaporated. Add more water if necessary, but avoid making the mixture too watery.

Remove the pot from heat and let the grape leaves rest for 15 minutes. Serve warm or at room temperature, garnished with extra lemon wedges and a drizzle of olive oil.