1

Place a strainer over a 2-cup measure and drain the tomatoes, reserving the liquid. Chop the tomatoes and transfer to a large bowl.

2

Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan, and bring to a simmer. Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18–20 minutes. Add to the tomatoes.

3

Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes. Add the beef mixture, parsley, lemon juice, salt, and pepper to the bulgur mixture, and stir to combine.

4

Place the grape leaves in a pie plate, cover with the boiling water; then drain. Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem. Spoon a scant 1⁄4 cup of the bulgur mixture down the center lower third of the leaf. Rollup and tuck in the ends. Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades. Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket. Add 1⁄2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes. Serve with the lemon wedges. Yields 4 dolmades per serving.