فخذة الخروف

Mix the marinade ingredients: Onion, 2 tsp tomato paste, 3 tbsp yogurt, juice of half a lemon, 3 cloves of garlic, 4 tbsp olive oil, ½ tsp black pepper, 1 tsp cardamom, 1 tsp turmeric, 1 tsp oregano, 1 tsp salt. In a blender.

Use kitchen towels to dry the thigh well, then add half of the marinade and massage it in.

Arrange the filling (sliced tomatoes and grape leaves stuffed with rice mixture) inside the cavity and seal the holes using a needle and thread or toothpicks. Add the garlic inside the holes.

Add the rest of the marinade, cover and refrigerate overnight

The next day, add lemon juice to the filling and add as much water as possible.

Place the thighs in a tray with 2 cups of water, onion and bay leaf (optional rosemary leaf).

Cover the thigh with parchment paper and then with foil and bake in an oven preheated to 200°C for 30 minutes.

After 30 minutes, reduce the temperature to 165°C and bake for 3 and a half hours

Browning the face: At the end, let the thighs brown.