If using fresh grape leaves, dip them in boiling water with some lemon juice for about 30 seconds to soften them.

In a bowl, mix the ground meat with rice, pine nuts, dried currants, salt, pepper, allspice, sugar, and cinnamon.

Remove the stem from each grape leaf, if using fresh leaves.

Spread each grape leaf on a flat surface with the veiny side up.

Place about 1 teaspoon of the meat stuffing across the leaf, about 1/2 inch from the stem point.

Fold the bottom of the leaf forward toward the stuffing.

Fold the right side over the stuffing.

Roll the leaf forward very tightly, squeezing it to secure the roll.

Repeat the process for each leaf.

Place a couple of loose grape leaves on the bottom of a pot.

Arrange the stuffed grape leaf rolls in the pot in layers.

Pound the garlic with mint and salt to taste to create a paste.

Add 1 cup of water and lemon juice to the garlic-mint paste and pour over the grape leaves in the pot.

Cover the pot and bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 1 hour, or until the rice is cooked and the grape leaves are tender.

Add more water if needed during simmering to prevent burning.

The grape leaves are done when they are soft and can be easily pierced and cut with a fork.

Avoid overcooking the grape leaves to prevent them from falling apart.