Melt butter in a small sauce pan.

Mix together ground meat, mint, rice, salt, garlic powder and melted butter with hands.

Rinse off grape leaves and cut off stems.

Lay a grape leave out.

Put 1 1/2 tbsp of meat mixture on the top end of the leaf.

Fold ends inward then roll.

Layer bottom of pot with a layer of grape leaves (no mixture inside) before putting in the stuffed grape leaves so they don't burn the bottom layer when cooking.

Place the rolled grape leaf in the stock pot, be sure the seam is facing down.

After the bottom of the pot is filled, add 3-4 cloves of sliced garlic between each layer.

Continue layering until all meat and/or leaves are gone.

Fill pot with water till you can see it through the grape leaves.

Add 1 cup of lemon juice.

Place on the stove.

Put an inverted plate unsidedown with a mug filled with water on top, so they do not unroll.

Turn on to medium-low heat, but if you hear sizzling turn in down.

Let cook for 1 to 1.5 hours.

Remove excess water.