Spicy Lamb and Grape Leaf Tarts With Orzo and Feta | Saveur

Ingredients

• ¹⁄₄ cup plus 1 Tbsp. extra-virgin olive oil, plus more for greasing and drizzling
• 12 large fresh or jarred, drained grape leaves
• 1 cup finely chopped leek (white parts only)
• ¹⁄₃ cup finely chopped carrot (about 1 small carrot)
• 3 cloves garlic, finely chopped
• 1 lb. ground lamb
• ³⁄₄ cup cooked orzo
• 2 tbsp. chopped fresh flat-leaf parsley leaves
• 1 tbsp. tomato paste
• 1 tbsp. dried oregano or 1 tsp. chopped fresh rosemary
• 1 ¹⁄₂ tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. Maras pepper, plus more to serve
• Finely grated zest of 1 orange (about 1 tsp.), plus the juice of 1/2 orange (2 Tbsp.)
• ¹⁄₂ tsp. freshly ground black pepper
• 1 tbsp. honey
• 1 cup crumbled sheep's or goat's milk feta (about 6 oz.)
• 1 tbsp. coarsely chopped fresh jalapeño or pickled pepperoncini