Rinse the grape leaves under running cold water and remove the stems.
Set aside.
To prepare the filling, in a medium mixing bowl combine thoroughly the meat, bulgur, green pepper, tomato paste, rose petals, lemon juice, spices and salt.
Place about a tablespoon of the filling along the stem end of each grape leaf, fold over the sides and roll from the stem up to form a sausage-like roll.
Cover the bottom of the pan with some of the grape leaves to prevent burning during cooking.
Make a bundle of every five sarmas and tie lightly with string.
Arrange the bundles side by side.
Place a heavy plate over the top to keep them in place during cooking.
Pour in the cooking liquid.
Bring to a boil over high heat.
Reduce to low.
Taste and add salt, if necessary.
Cook about 25 minutes, or until done.
Drain the cooking liquid into a bowl.
Arrange the bundles on a platter decorated with the lemon wedges.
Serve the cooking liquid on the side to spoon over the dolmas, if desired.
Note: You may substitute two pounds of zucchini or two pounds of swiss chard for the grape leaves.
Refer to Stuffed Zucchini with Meat recipe for preparation of the zucchini.
If using Swiss chard, wash the leaves.
Drop into boiling water, a few at a time, turning after a few seconds.
Remove the middle rib section and cut each leaf in half.
Fill, roll and cook as directed above.