Page 519 - АЛЬМАНАХ КУХНЯ НАРОДНАЯ ДИПЛОМАТИЯ 2020-2023

3) A NICE AMOUNT OF OLIVE OIL

You’ll usually find a decent amount of olive oil in most recipes,

both in the filling and in the simmering liquid. It makes them super
rich, but not heavy. I learned this particular secret from chef Maria

Bizri.

A WORLD OF GRAPE LEAVES

There are lots of different kinds of stuffed grape leaves out there.

Even within one country, you’ll find a ton of variation from region

to region and family to family. Here are a few others to keep an
eye out for:

I grew up with Assyrian stuffed grape leaves (prakhe), which my

family makes with a ton of parsley, dill, and cilantro. We often
made ours vegetarian with mushrooms and walnuts.

Syrian grape leaves (yabraq) are a little sweet and sour, like my

friend Tony’s recipe, which has a ton of meltingly-tender whole

garlic cloves. There’s a lot of regional variation within Palestinian
grape leaves (warak dawali), and my friend Abeer’s recipe is