1 c. rice (not instant)
1/2 lb. ground lamb or chuck
1 med. onion, chopped
1/2 (3 oz.) can tomato paste
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt (optional)
Other seasonings (if desired)

Mix together well with clean hands. If using fresh grape leaves, pick, remove stems, wash, and blanch 1 minute; drain. Cool. If using canned grape leaves, drain packing liquid, soak overnight to remove salt brine solution, wash well, and drain.

Sauce: Using a separate bowl, mix 1 (6 ounce) can tomato paste with 1 1/2 to 2 cups water. Be sure all lumps are out and sauce is smooth. More seasonings may be added, if desired.

Lay grape leaf flat and place about 1 tablespoon (amount depends on size of grape leaf) meat/rice mixture on wide part of leaf. Fold over sides loosely and roll loosely to allow for expansion of rice in cooking. This should produce an egg roll shape but smaller in size. Place in greased (with butter) saucepan, side by side, until bottom is covered.

Then add additional layers as needed. Place heat resistant plate on top of grape leaves to keep them from floating to the top when adding the sauce. Pour sauce over grape leaves to cover them. Cook in covered pan on medium heat until sauce evaporates (about 40-45 minutes). Flip pan upside down on a tray or another pan or plate with sides. Grape leaves should come out in the shape of the cooking pan. Serve immediately or cool and serve as finger food.