Richard Hagopian’s Preserved Grape Leaves
The leaves preserved using this recipe were served throughout the year at Hagopian’s Deli, where you could buy marinated chops and staples like bulgur, or sit down for a full-fledged lunch.
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And the award goes to…
24 pieces
15min
15min
30min
| 3 | large pieces of softened lahvosh bread | |
|---|---|---|
| 1 | cup cream cheese, softened | |
| 6 | slices of provolone cheese | |
| 1/3 | lb. roasted turkey, thinly sliced | |
| 1/3 | lb. roasted ham, thinly sliced | |
| 3 | oz baby spinach | |
| 3 | oz arugula | |
| 1/4 | cup basil pesto | |
| 1/4 | cup fig jam | |
| 1/2 | cup hazelnut spread | |
| 3 | small bananas, thinly sliced |
| 1. | First Place (Savory): |
|---|---|
| Coat your lahvosh with the pesto and half of the cream cheese. Lay the turkey, provolone, and spinach on top. Roll up, cut, and serve. | |
| 2. | Second Place (Savory): |
| Coat your lahvosh with the fig jam and remaining half of the cream cheese. Lay the ham and arugula on top. Roll up, cut, and serve. | |
| 3. | First Place (Sweet): |
| Coat your lahvosh with a hazelnut spread (such as Nutella) and lay the bananas on top. Roll up, cut, and serve. |
| 1. | For additional combinations, see The Armenian Table by Victoria Jenanyan Wise, pages 65-67. |
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The leaves preserved using this recipe were served throughout the year at Hagopian’s Deli, where you could buy marinated chops and staples like bulgur, or sit down for a full-fledged lunch.


If you live near an olive tree and have always wanted to try your hand at preserving, this recipe gives you that jump start.