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These savory lamb and grape leaf tarts are a great way to freshen up your Middle Eastern baking repertoire.

It’s time for lamb And grape leaf tarts! Some of the best sweet and savory pastries in the world hail from the Middle East, so join James Beard Award–winning chef-bakers Ana Sortun and Maura Kilpatrick on their journey through Turkey and beyond. Their new cookbook, Soframiz, is packed with the very best, breadiest baked goods this side of the Euphrates.

These lamb and grape leaf tarts were inspired by a traditional Greek yogurt and semolina custard that is baked in grape leaves. It is a version of dolma, which means “stuffed” in both Turkish and Greek and is often associated with grape leaves that are stuffed with rice and rolled like short cigars. I love this version because the grape leaves get crispy and a little caramelized, a nice combination with the briny flavor of the leaves.

Cook’s Note: You can bake these tarts ahead of time and just before serving, crisp them up in a nonstick pan using a teaspoon or so of olive oil.

Reprinted with permission from Soframiz