How To Make Stuffed Grape Leaves With Cucumber-Yogurt Sauce Cooking Lessons From The Kitchn

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1/2 pound fresh grape leaves

1 tablespoon salt

2 tomatoes, thinly sliced


2 tablespoons olive oil

1 large yellow onion, finely chopped

3 garlic cloves, minced

1/4 cup pine nuts

1/4 pound ground lamb

1 1/2 cups uncooked short-grain rice

1/4 cup fresh mint leaves, finely chopped

1/4 cup dried currants (you can use dried cranberries if you can't find currants)

1/2 teaspoon baharat (see recipe below for homemade version)

Salt to taste

4 garlic cloves, thinly sliced

2 cups boiling water

1 tablespoon olive oil

1/4 cup fresh lemon juice

Salt and fresh ground pepper

1 1/2 cups plain yogurt, preferably from goat's milk

2-3 small cucumbers cut into small cubes

2 cloves garlic, minced

1 tablespoon good quality olive oil


2 tablespoons fresh ground black pepper

2 tablespoons paprika

2 tablespoons ground cumin

1 tablespoons ground coriander

1 tablespoons ground cloves

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

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