Pickled stuffed vegetables, dry vegetables filled with a lemon-flavored sauce.

Ingredients

• 250 g of ground lamb
• 1 small glass of rice (about 1 tablespoon per vegetable)
• 1 handful of fine bulgur
• 2 onions
• 3 tomatoes
• About 5 to 6 cloves of garlic
• 1 tablespoon of tomato paste
• 1/2 tablespoon of hot pepper concentrate
• Half a bunch of parsley
• One-quarter of a bunch of mint (and a little dill, if you like)
• 2 tablespoons of pomegranate molasses
• salt, black pepper, flakes of chili pepper, cumin
• olive oil
• 1 stick of butter (about the size of a matchbox)
• dried (or fresh) eggplant and bell pepper
• 1 lemon
• dried mint

With fresh eggplants, peel them, scoop out the insides, and place them in salted water. For dried vegetables, cook them until they are tender. Wash the bell peppers and drain them.

Peel and finely chop the tomatoes. Finely chop the onion, parsley, dill, and mint, and mash the garlic (reserve 2 cloves for the sauce).

Combine the meat, rice, bulgur, vegetables, herbs, concentrates, pomegranate molasses, and spices.

Stuff the eggplants and bell peppers, and place a small piece of butter on each.

Heat some olive oil in a saucepan with a little tomato paste. Remove from heat and add the dolmas. Add about a cup of boiling water and cover the pan. Simmer over low heat.

Towards the end of cooking, mix the lemon juice with 2 crushed garlic cloves and a generous amount of dried mint, and pour over the dolmas.