Second Spin, Country 8: Armenia [International Food]

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are easier to store and often cheaper.

tomatoes

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Zucchini is lower in calories and can be used fresh.

Place lamb cubes in a large bowl.

Add tomato pieces, onion pieces, crushed garlic, and chopped parsley to the bowl.

Toss the ingredients well.

Add ground coriander, ground Aleppo pepper, and pomegranate juice, then mix well.

Cover and marinate in the fridge, preferably overnight.

Heat 1 teaspoon of olive oil in a saucepan, add pine nuts, and roast until golden.

Add onions and 1 tablespoon of olive oil to the saucepan and sauté until translucent.

Add rice, chopped mint, chopped basil, chopped dill, tomato paste, juice of two lemons, sugar, salt, black pepper, cayenne pepper, allspice, and water to the saucepan.

Mix and bring to a boil, then cover and let simmer for 15 minutes.

Uncover, mix in chopped parsley, and let cool.

Bring a pot of water to boil, separate 25 to 50 grape leaves from the jar, and boil for 30 seconds to remove the brine.

Drain and rinse the leaves under cold water, then remove any stray stems.

Use the stems or broken leaves to line the bottom of a pot.

Lay the leaves flat on a board, dull side up, and place 1 to 2 teaspoons of mixture in the center of each leaf.

Fold in the sides of each leaf and roll up, leaving room for the rice to expand.

Repeat for all leaves until the filling is used up.

Layer the rolls along the bottom of the pot, add enough water to cover, and add the juice of 1 lemon and remaining torn mint leaves.

Preheat the oven to 375°F, cover, and cook in the oven for one hour.

Remove from the oven and carefully remove the plate.

Extract lamb, tomatoes, and onions from the marinade, placing tomatoes and onions in a foil pouch.

Thread the meat onto metal skewers and grill for about 8 minutes until the internal temperature reaches 160°F, cooking the vegetables alongside.

Remove the meat from the skewers and the vegetables from the foil, then plate servings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary