For this Kurdish twist on a comfort food favorite, cabbage leaves are rolled around a chile-and-mint-seasoned meat and rice mixture and cooked in tomato sauce tart with sumac. The time you spend assembling the rolls is rewarded in leftovers that only get better with time in the refrigerator. I learned how to make this at Omayra, a women-run café in Diyarbakır that closed a year after my visit. Owner Gülseren’s cabbage roll recipe called for beef, but lamb will work too. You will need cheesecloth or a large paper coffee filter to strain the sumac from the water, and parchment paper to lay over the cabbage rolls as they cook. Figure on 4 or 5 rolls per main-dish serving. Serve warm or hot, with pickles.—Robyn Eckhardt, author of Istanbul & Beyond
Ask any good Lebanese boy what his favourite home-cooked dish is, and the chances are that he will nominate his mum’s dolma — stuffed vine leaves.This is Greg’s mother’s recipe, which we both love, not just because it tastes delicious, but because of the neat way in which both the first course and meat course are prepared together in one large pot.The idea is simple: After filling the vine leaves with a traditional rice stuffing, they are placed on top of lamb chops in a large pot.During the cooking process, all the bubbling juices rise to impregnate the stuffed vine leaves. These you eat first, with plenty of creamy yoghurt, and then follow with the meat course.Labne (yoghurt cheese) is the simplest of cheeses made regularly around the Middle East. It is infinitely versatile and lends itself to savoury and sweet flavourings. You could try adding a teaspoon of garlic purée, for instance, or swirl in a spoonful of harissa, or other fresh herb purées such as basil, oregano or dill. Sweet versions can be made with a splash of rosewater, orange-blossom water, or a fragrant honey. — Greg and Lucy Malouf, authors of Moorish
If you’re looking for a quick and simple dinner recipe than look no further. This dish packs plenty of fall flavor into a burrito. The best part is that it only takes about 10 minutes to make — you can use fully cooked meatballs for this dish and warm it through in the microwave.