Servings: 5

½ Lb. Ground Beef ½ Lb. Ground Beef
½ Lb. Ground Pork ½ Lb. Ground Pork
1 Yellow Onion 1 Yellow Onion
1 Bunch Cilantro 1 Bunch Cilantro
3 Leaves Fresh Basil 3 Leaves Fresh Basil
1 Spring Fresh Rosemary 1 Spring Fresh Rosemary
4½ oz. Double Concentrated Tomato Paste 4½ oz. Double Concentrated Tomato Paste
25g Brown Rice (cooked) 25g Brown Rice (cooked)
¼ Cu. Water ¼ Cu. Water
9 oz. Grape Leaves 9 oz. Grape Leaves
3 Tomatoes 3 Tomatoes
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper
Red Pepper Flakes Red Pepper Flakes

Boil 2 to 5 cups of water.
Place the grape leaves in a bowl, and pour the boiling water over them and leave for 5 to 7 minutes. Drain the leaves in a colander and set aside.
Finely chop together the beef, pork, and onion. Dice the cilantro, basil, and rosemary. Add the greens and the rice to the meat mixture. Add salt, pepper, red pepper flakes, tomato paste, and water and mix thoroughly.
Lay a grape leaf on a flat service (shiny side down, vein side up) and with a spoon put about 2 tablespoons of the meat mixture onto the center of the leaf. Then wrap the leaf starting from the root end, curling up the broad sides, and finishing the roll at the tapered end: Example
Quarter tomatoes and arrange them in the bottom of a dutch oven or other heavy bottom pot so the top is level. Place folded grape leaves over tomatoes and arrange in an even layer. Pour water to just over the level of the grape leaves. Cover the dutch oven and cook on low for 30 to 40 minutes until meat is cooked through.