Tahini Stuffed Grape Leaf with smoked paprika

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the stuffed grape leaf and let it tahini, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.