Page 520 - АЛЬМАНАХ КУХНЯ НАРОДНАЯ ДИПЛОМАТИЯ 2020-2023

flavored with lots of different vegetables on the bottom of the pot.

Her recipe’s stuffing is also super flavorful, with seven spice and
parsley.

Persian grape leaves (dolmeh barg) are super fragrantly flavored

and often folded into perfect pentagons.

All just to say, there is a ton of variety out there! These were just a

few highlights, and there are about two dozen other regional
variations I could’ve added to this list.

w a r a k e n a b ( l e b a n e s e g r a p e l e a v e s ) , w i t h b e e f

o r l a m b

i n g r e d i e n t s

 About 125–150 grape leaves, jarred or vacuum sealed
(about 600g after draining)
 ½ tsp neutral oil

 7 to 10 small lamb* chops (450-650g)
 Salt to taste
 2 pounds ground lamb* (905g)
 1 1/2 cups uncooked medium grain rice, rinsed (300g)

 2 teaspoons Lebanese baharat (3g)
 6 tablespoons extra virgin olive oil (80g), divided in half
 2 cups stock or water (480g)

 2/3 cup lemon juice (160g)

instructions

Prepare your grape leaves: Strain your jarred grape leaves well,

and then blanch them in a large pot of simmering water for about 3

minutes. This washes away some of the brine that’s still clinging
to them.

Preheat a 7 to 8 quart dutch oven over medium-high heat for a few

minutes. Season the lamb chops with salt to taste (about 1/2

teaspoon). Swirl 1/2 teaspoon oil over the dutch oven, then add the