Stuffed Grape Leaves With Pork And Fregola

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1/2 cup fregola (see Note)

3 cups hot water

1 pound ground pork

1/4 cup minced shallots

2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 teaspoon finely chopped marjoram or oregano plus 4 marjoram or oregano sprigs

Pinch of cinnamon (optional)

40 brined grape leaves, drained (from one 16-ounce jar)

1/2 cup fresh lemon juice

2 tablespoons extra-virgin olive oil

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