Directions: Combine the meat, rice, onion, pepper, parsley, corriander, mint, basil, black pepper, garlic and salt, adding a little water to ease the blending, and mix thoroughly.
Untangle the leaves and spread them on a working table. Take the large teaspoonfull of the filling, place on the grape leaf and roll up, turning in the ends, (requires some practice.) Take a few of the large tougher leaves and line up the bottom of a covered ovenproof (if baking in the oven) casserole. Place the rolled grape leaves side by side and layer upon layer, fairly tight. Pour over the crushed tomatoes, the lemon juice and broth or water.
First version: cover and bake in a preheated oven at 150-170 degrees of C. for 1 1/2 to 2 hours, adding liquids as required, or...
Second version, (my favourite): add two more cups of liquids, bring to a boil over high heat, then lower flames to the minimum, cover, and simmer very gently for up to 2 - 2 1/2 hours, (seems excessive, but the longer cooked - the better the taste, guarantee.)
For the non-cosher variaty, try this superb dish with a large dollop of plain yoghurt or sour cream on top.