Page 521 - АЛЬМАНАХ КУХНЯ НАРОДНАЯ ДИПЛОМАТИЯ 2020-2023

lamb chops and let them brown for about 8 minutes per side. Once

they’re deeply brown, remove the dutch oven from heat and
arrange the lamb chops in an even layer on the bottom. Set aside

while you work on the grape leaves.

Combine the ground lamb, rice, baharat, salt to taste (about 1 to 2

teaspoons, depending on how salty your grape leaves are), and half
of the olive oil. Mix together until evenly distributed.

Combine the other half of the olive oil with the stock and lemon

juice (If the grape leaves are extremely salty, use water instead of
stock and do not season the liquid).

Wrap the grape leaves into long, thin rolls: place a leaf rough- and

veiny-side-up on a cutting board. Place the stuffing in a long and

thin line in the center of the leaf. Fold up the bottom. Fold in the
sides, but don’t fold in very far. Roll away from yourself, trying to

keep the roll somewhat tight. See the video** in the notes
following this recipe, or photos below:

Use any remaining grape leaves to fill in gaps between lamb chops

at the bottom of the pot. Arrange stuffed grape leaves in the pot in

about 3 layers, on top of the lamb chops, and top with any more
extra grape leaves you might have.

Microwave the liquid until hot, and then pour over the top of the

stuffed grape leaves. Set the pot over medium-high heat, cover

with an upside-down heat-proof plate, and allow it about 5 to 10
minutes to come to a full simmer. Once it’s simmering, reduce the

heat to medium, and cook for another 5 minutes covered with a lid.

By this time, the whole thing will be heated through, and you
should gradually reduce heat to low while you cook covered for

another 40 minutes. During the 40 minutes, bubbles should break

the surface at a simmer.

Once the grape leaves are done cooking, remove from heat and let

it sit covered for 30 minutes to coast and cool slightly. Once it’s