Many diners hesitate: mahshi or grills? Grape leaves with lamb chops settles it: thinly rolled vine leaves with tender lamb chops beside or on top of them, on one plate.
Why lamb chops with vine leaves?
In Egyptian homes, vine leaves are often cooked on top of chops or bones, because the fat and broth from the meat give the leaves a richer taste and stop them sticking. Over time the chops became the star of the dish, not just a layer under the leaves.
Pomegranate molasses: the taste that makes the difference
The vine leaves in this dish are made with pomegranate molasses, which gives them a light sweet-sour tang that cuts the richness of the chops and balances every bite.
What is on the plate
| Part | Role |
|---|---|
| Vine leaves | Stuffed with herbed rice, rolled thin, with pomegranate molasses |
| Lamb chops | Tender and rich, bringing the taste of the meat |
| Broth | Binds the two together |
Who it is for
- Anyone torn between mahshi and grills.
- Lovers of a tangy note beside meat.
- Gatherings, since it looks beautiful on the table and is different.
Grape leaves with lamb chops at Rokn Warda
At Rokn Warda in Al Khobar you will find grape leaves with lamb chops: vine leaves with pomegranate molasses and tender lamb chops, from meat that arrives fresh, never frozen. For chops alone there are lamb chops grilled over charcoal, and for vine leaves alone stuffed grape leaves. Order from the menu for delivery in Al Khobar and Dammam. More in lamb chops over charcoal in Al Khobar.
