Drain leaves and rinse under cold water & drain again.
Half fill a large saucepan with water, add the rice and boil for 10 min., then drain and mix with the onion, parsley, tomatoes, pine nuts, raisins, cinnamon or allspice, garlic & pepper to taste.
Palce a heaping teaspoon of the filling on each leaf. Fold the edges over and the the little bundles side by side in a frying pan with a lid.
Mix together the oil and water and pour over the grape leaves.sprinkle a little lemon juice on top.
Cook covered over a very gentle heat for 2-2 1/2 hours until the rice and leaves are tender. Add more water if necessary. Cool, then chill.
Arrange the stuffed leaves on a large plate or in a shallow basket with a bowl of yogurt & mint dressing in the middle to dip the leaves into. Garnish with lemon slices.
Yogurt & mint dressing: about 1/2 c. Of yogurt and 2 t. Chopped mint mixed together.