YERUPUNI DOLMA

Ingredients: • Grape leaves • 250 g lamb fat • 250 g ground beef • 3 onions • 1 cup chopped dill, thyme and green onion • ½ cup rice • 1 cup pomegranate Juice • 1 cup lemon juice • 6 garlic cloves, chopped • 4 tbsp olive oil • Salt, pepper and black pepper

Directions: Rinse the grape leaves and remove stems. If you are using fresh leaves, they should be blanched before using. To blanch, bring a large pot of water to a boil. Add a pinch of salt and sugar. Turn off heat and add leaves and let sit for 3 to 5 minutes. Remove and drain. To prepare the stuffing, wash the rice and drain. Chop the onions finely. Mix the rice with the lamb fat and the ground beef, chopped onions, chopped dill, thyme and green onions. Add olive oil, salt and black pepper. Divide the stuffing mixture among the grape leaves and roll it. In a large skillet over medium heat, place the grape rolls and pour water, chopped garlic, lemon juice, pomegranate juice, salt and black pepper over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes.