Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick's book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren't rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means "stuffed" in Turkish and Greek. "I love this version because the grape leaves get crispy and a little caramelized," Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes.

This recipe is adapted from Ana Sortun and Maura Kilpatrick's book Soframiz (Ten Speed Press, an imprint of Penguin Random House LLC, 2016) and is printed with permission from the publisher.

What You Will Need

Dolma Pie

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

Spicy Lamb and Grape Leaf Tarts With Orzo and FetaMatt Taylor-Gross