Stuffed Grape Leaves

Stuffed Grape Leaves

The kid hal ben nasted with lemon and honey. With it were grape trans stuffed with a melange of raisins, onions, mushrooms, and fiery hunger weakened her resolve, s she sat and ate?" A FEAST FOR CROWS

Makes about 20 stuffed grape leaves

Prep: 45 minutes + Cooking: 40 minutes to 1 hour Pairs well with olives, feta cheese, dates, dry red wine

We took a traditional Mediterranean recipe for stuffed grape leaves and added what was needed in order to make it properly Dornish, according to the description: sins, mushrooms, lamb, and "fiery dragon peppers."

1 pint jar brined grape leaves, drained

1 medium onion, minced

½ tablespoon extra-virgin olive oil

1 teaspoon hot pepper, such as jalapeño, finely minced

¼ teaspoon ground black pepper

½ teaspoon sea salt

7 to 10 crimini or button mushrooms, minced

¼ pound ground lamb

1 handful chopped raisins

1 cup cooked rice

14 cup chicken stock

Juice of ½ lemon

Carefully remove the leaves from the jar; they are tightly rolled and squeezed in and can rip when you are pulling them out. Unroll the leaves and gently peel them apart. Pace them in a large bowl, cover them with boiling water, and soak for 30 minutes. Rinse with cold water to remove some of the brine. If they are very salty, you may wish to repeat the soaking and rinsing process.

In a skillet, over medium heat, sauté the onion in the oil until the pieces begin to caramelize. Add the hot pepper, black pepper, salt, and mushrooms. Cook for just