Kafta-Stuffed Bitter Greens with Pomegranate Molasses Glaze

Instructions

1. 1

   Bring a large pot of salted water to a boil. Carefully add the greens and blanch for 2-3 minutes until pliable. Remove immediately and submerge in ice water to stop the cooking. Drain and gently pat dry. Cut out the thickest part of the stem from each leaf.

   ~10 min
2. 2

   In a mixing bowl, combine the ground meat, bulgur, chopped onion, parsley, allspice, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until well combined.

   ~5 min
3. 3

   Divide the kafta mixture into 12 equal portions. Shape each portion into a log slightly shorter than the width of a green leaf.

   ~5 min
4. 4

   Lay a blanched green leaf flat. Place one kafta log near the stem end and carefully roll the leaf around the filling, tucking in the sides. Repeat with the remaining leaves and kafta.

   ~15 min
5. 5

   Arrange the stuffed greens seam-side down in a single layer in a greased baking dish.

   ~5 min
6. 6

   In a small saucepan, whisk together the pomegranate molasses and water. Heat gently over low heat until combined. Brush this glaze generously over the stuffed greens.

   ~5 min
7. 7

   Preheat oven to 375°F (190°C). Drizzle the stuffed greens with olive oil.

8. 8

   Bake for 25-30 minutes, or until the greens are tender and the kafta is cooked through. You can baste with any accumulated juices halfway through.

   ~30 min
9. 9

   Let cool slightly before serving.

   ~10 min