A complete one-pot meal as festive as it is delicious.
Layering meat at the bottom of the pot creates a richly flavored broth in which the leaves cook.
Acidity from the grape leaves tenderizes the meat very quickly so that even in a couple of hours, cuts like short ribs are falling apart. The history of stuffing foods goes back centuries, possibly even farther, to the start of civilization. One of the first written records we have of the practice, however, is in the oldest Roman recipe collection by Apicius in the 1st century AD, and after that, in Arabic cookbooks from the Middle Ages. In those texts, what was most often stuffed was not vegetables, but instead whole cuts of meat filled with a variety of things from nuts and grains to vegetables and other cuts of meat or offal.
There are a few key elements to ensure the best outcome to this dish; as with many things, the process becomes easier with practice. The first thing to pay attention to is the actual rolling. Many a Palestinian woman will tell you that a rolled grape leaf should be no bigger than your pinkie; this is much more slender than the plump dolmas of Greece. Indeed, there is something delectable about these miniature bites.
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