Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. set aside. gently rinse grape leaves and pat dry with paper towels. arrange on a work surface with the shiny side down. place 1 tablespoon meat mixture in the center of a grape leaf. tuck in ends and roll tightly toward the leaf point. repeat until meat mixture and leaves are used up. arrange wrapped leaves, in layers, in a large sauce pan with seam side down. cover leaves with remaining broth and the lemon juice. weight leaves with a heavy plate to prevent opening. cook over low heat 45 minutes. serve with plain yogurt; garnish with lemon slices.

Target recipe: combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well. cover and chill. rinse grape leaves under cold water; drain well and pat dry with paper towels. remove stems and discard. heat 2 tablespoons oil in a large nonstick skillet over medium heat. add chopped onion and sauté 10 minutes. add garlic and sauté 1 minute. remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients. place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray. drizzle remaining lemon juice over leaves. cover and bake at 350° for 30 minutes or until thoroughly heated. serve warm or chilled with yogurt mixture.