This is one of those dishes people never forget. They will gasp with delight at your architectural skills. Believe me, this is a one-pot wonder! You can prepare the whole dish the night before and place it on the stove to cook the next day. Cooking it at a slow simmer ensures the best results.

8–12 servings

INGREDIENTS

• 2 cups short-grain white rice, presoaked, drained
• 2 Tbsp melted clarified butter
• 2 tsp allspice
• 1 tsp ground cinnamon
• 1 Tbsp dried mint
• Salt and pepper
• 1 lb ground lamb, from leg
• 12 small zucchini, scrubbed and cored (see instructions this page)
• 1 jar (1 lb) grapevine leaves, rinsed, drained, stems removed, leaves cut in half
• 2 lb lamb chops (rib chops or loin chops), trimmed of excess fat
• Salt and pepper
• 1 tsp cinnamon
• 1 tsp allspice
• 2 Tbsp dried mint
• 2 Tbsp vegetable oil
• 10 tomatoes, chopped
• 2 cups fresh lemon juice
• 1 cup water

INSTRUCTIONS

1. In a bowl, mix drained rice, clarified butter, allspice, cinnamon, dried mint, salt, and pepper. Add ground lamb and mix well.
2. Fill each zucchini loosely three-quarters full with the lamb and rice mixture. Set aside.
3. Fill grapevine leaves with the lamb and rice mixture. See instructions on this page.
4. Season lamb chops with salt, pepper, cinnamon, allspice, and 1 Tbsp of dried mint.
5. Heat vegetable oil in a 6-quart pot. Brown the lamb chops on both sides. Remove and set aside.
6. In the same pot, arrange the lamb chops side by side to cover the bottom. Scatter chopped tomatoes over the meat.
7. Place the stuffed zucchini on top of the potatoes, tightly side by side radiating out from the center. Scatter more tomatoes and a pinch of salt.
8. Place the stuffed grapevine leaves on top, seam side down, with their short ends touching the edge of the pot, forming a circle. Work toward the center. Keep lining them up and make a second layer with the rest of the stuffed leaves. Sprinkle with salt and dried mint.
9. Scatter in the last of the tomatoes and pour in all of the lemon juice and water.
10. Place a heatproof plate (or pot lid smaller than the pot) on top of the vine leaves. Press down gently to secure everything.
11. Bring to a boil for 5 minutes. Turn the heat down to a low simmer. Cover and leave to cook slowly for approximately 2 hours.
12. Remove from heat and leave covered for 30 minutes to rest before serving.
13. Take a large platter with a rim and place upside down over the pot. Flip over and leave for 10 minutes before slowly lifting up to reveal the multilayered dish.
14. Garnish with lemon slices. Serve hot with salad and mint yogurt.