Armenian Dolma With Lemony Labneh From Pierce Abernathy

Ingredients

• 4 cup yellow onion, finely chopped
• 1/3 cup olive oil
• 1 cup coarse bulgur
• 1/8 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh finely chopped dill, finely chopped
• 1 cup chickpeas
• 1/4 cup pine nuts
• 1/3 cup currants
• 1 tablespoon tomato paste
• 1/4 cup freshly squeezed lemon juice
• 1 jar grape leaves
• Lemon wedges, for garnish
• 1 large shallot, thinly sliced
• 2 cup neutral frying oil (like peanut or canola)
• 1 cup labneh
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup fresh dill, finely chopped

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