Bones

prepared grape leaves • soaked and drained rice (about 1 kg) • coarsely ground lamb, preferably with some fat for better flavor • lamb pieces with bone • allspice • black pepper • Salt to taste • garlic, peeled • freshly squeezed lemon juice (about 240 ml)

small eggplants • small zucchini • green bell peppers, sweet • ground lamb, finely ground, with some fat • lamb, large chunks, fatty • lamb bones • (about 400 grams) short-grain rice, soaked, washed, and well-drained • tomato paste • lemon juice • vegetable oil • garlic, finely crushed • Salt •

Swiss chard • For the filling: • ground beef with some fat • (about 400 grams) short-grain rice, rinsed • parsley, washed and chopped • tomatoes, finely chopped • garlic, minced • vegetable oil or 2 tablespoons clarified butter (samneh) • black pepper • salt • cinnamon • pomegranate molasses, to taste •

grape leaves (1 kg) • finely ground beef (450 grams) • beef slices (1 kg) • beef bones (1 kg) • lamb fat (450 grams) • short-grain rice (450 grams) • salt • allspice

grape leaves, boiled and drained • zucchini, washed, cleaned, and cored • fatty lamb meat • Tail fat • Bones with some meat left on them • Bay • Cinnamon • lemon juice • Cinnamon • Black pepper • spices • Spices for the meat: •