Stuffed grape leaves with lentils, oregano and mint
According to Chloe Attiti, author of a small book on Ancient Greek cooking, this dish was mentioned in one of the writings of Alexis, a dramatist who was born in Southern Italy around 400 BC and spent most of his life in Athens. Of course the recipe that arrived to our days might differ from the original one, but it’s a great, lighter alternative to the typical rice or meat stuffed sarmas that are so popular in Middle Eastern cooking.
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