فتة ورق العنب

Heat olive oil in a pot over medium heat, then add the chopped onion and sauté until it softens and becomes translucent.

Add the chopped (pre-boiled) grape leaves and stir until they soften slightly.

Add the chopped tomato and tomato paste, then mix well.

Pour in the water and let the mixture simmer over medium heat for about 10 minutes until slightly thickened.

Add the seasonings: salt, black pepper, coriander, onion powder, garlic powder, a pinch of Maggi, and pomegranate molasses.

Add the rice, stir briefly, then cover the pot and let it cook over low heat until the rice is fully cooked.

While the rice cooks, prepare the tahini sauce by mixing yogurt, tahini, garlic, lemon juice, and salt in a bowl. Whisk until smooth and creamy.

In a serving dish, place a layer of fried bread at the bottom.

Add a layer of the rice and grape leaf mixture over the bread.

Pour the tahini sauce evenly over the top.

Garnish with extra fried bread pieces, toasted almonds, chopped parsley, and a light drizzle of pomegranate molasses.

Tips The grape leaves must be boiled beforehand so they’re soft enough for the dish.