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Ingredients:
5 large onions
60 Swiss chard leaves
40 grape leaves
12 zucchini
12 eggplants
Filling
600g hand-minced lamb (30% fat)
150g lamb fat
6 cups medium-grain rice, washed and soaked
3 finely chopped tomatoes
1 finely chopped onion
6 cloves garlic
1.5 cups dill
1/2 cup zucchini and eggplant pulp
6 tbsp tamarind paste
6 tbsp 1 tbsp tomato paste
8 tbsp pomegranate molasses
8 tbsp olive oil
Spices
3 tsp onion powder
3 tsp garlic powder
1.5 tbsp stock powder
Salt and pepper
Lamb cutlets
Green beans
Stew
6 tbsp tomato paste
6 tbsp pomegranate molasses
7 tbsp tamarind paste
1.5 cups boiling water
1 tbsp sugar
1.5 tbsp Broth powder
Salt and pepper
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