Stuffed Grape Leaves

The small rich stuffed grape leaves made in the Egyptian style with a yogurt sauce.  This is another fairly approximate recipe, and rolling the leaves can be somewhat difficult if you don't first see how to do it, but the main secret is to make sure that the filling is completely wrapped.  This is also quite a bit easier if you have a large pot with a colander insert as you need something to put pressure on the top of the leaves while they cook.

Ingredients:
Potatoes, sliced approximately 1/4", enough to cover the bottom of the pot
6-7 large cloves of garlic, sliced lengthwise into several large slices each

Grape leaves:
1 large jar grape leaves, drained and rinsed (I typically make sure I have two on hand, you may need some of the second depending on the size of the leaves and how tightly you roll them)
3 lbs of ground beef (it's important that you don't use anything leaner than 80/20, it just won't taste right with lean beef)
~ 4 C of uncooked basmati rice
salt as needed

Sauce:
4 C plain yogurt
one good sized cucumber, peeled, seeded, and minced
6-7 cloves garlic (or to taste), minced
handful dried mint, or to taste

Mix the sauce ingredients, as these need time to blend in flavor.  Mix together the beef, rice, and salt.  Layer the potatoes on the bottom of the pot (these actually aren't typically eaten, they're just there to keep the grape leaves from burning and sticking to the bottom of the pot). 
Cut off the small piece of stem from the grape leaves, then trim them to an appropriate size. Most of the grape leaves will be big enough to cut in to 2 pieces (3 for large leaves, but the smaller the piece you cut the harder it is to roll). A small amount of the beef and rice mixture should be put in to the center of the piece of leaf and rolled so that it forms a stuffed cylinder approximately 5-6 cm in length and 2 cm or less in diameter. The filling should be completely wrapped in leaf so it doesn't leak out while cooking.  If you find leaves or pieces of leaves that have holes or are otherwise unsuitable for stuffing, set them aside as we'll need a layer or two of leaves to cover the top.
Do this for all the grape leaves and filling, placing them in the pot in circles so that they form solid layers of grape leaves (make sure to pack them tightly together). When a layer is complete put 6-8 slices of garlic between the grape leaves in the layer, then top with a layer of unstuffed grape leaves.
When you've used all of the filling top with another layer of unstuffed leaves, then pour in enough hot water to more than cover the top of the leaves and weight down the leaves (I usually use the colander insert with something like a pot of water on top of it for weight).  Simmer until the rice is done, approximately 30 minutes (pull a leaf out and test to make sure it's done).
Carefully pour off the excess water, and serve with the sauce.