Overall, stuffed vegetables are a versatile and cherished part of the Eastern Mediterranean cuisine, showcasing the region’s rich culinary heritage and the creativity of its cooks. This method is a joyous version, and I love making it and saving the leaves for a salad.

Ingredients

• 1 lb ground lamb or beef
• 1/4 cup walnuts (optional)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 tablespoon dried mint
• 1 tablespoon dried dill
• 1 tablespoon dried oregano
• 1 teaspoon turmeric
• 1 tablespoon Aleppo pepper
• 1 teaspoon allspice
• 1/2 teaspoon allspice
• Salt and pepper to taste
• 4 tablespoons olive oil
• 2 cups tomato sauce (mixed with 1/2 cup water)
• 2 tablespoons butter

Instructions

1. Preheat your oven to 375°F.
2. Wash the lettuce thoroughly, ensuring it stays intact.
3. Gently remove the leafy part of the lettuce while keeping the stems and core intact.
4. In a nonstick frying pan, add 2 tablespoons of olive oil. Once hot, gently add the lettuce stems and sauté until charred on all sides.
5. Add the butter to the pan with the charred lettuce stems. Once melted, remove the stems and set them aside.
6. Using the same pan, add the remaining 2 tablespoons of olive oil. Once warm, add the ground lamb or beef, walnuts (if using), and all the spices. Cook until the meat is browned.
7. In a baking pan, spread the tomato sauce mixture evenly.
8. Take the lettuce stems, combine them, and spoon the stuffing inside. Roll them up and place them in the baking pan.
9. Cook in the preheated oven for 10-15 minutes until fully cooked and charred.