Kololik
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Rice 0 oz
- Chicken Egg ½ piece
- Onion 0 oz
- Clarified Butter 0 oz
- Tarragon 0 oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Separate the meat from the bones of the lamb's hind leg.
Step 2
Boil the bones to make broth.
Step 3
Strain the finished broth.
Step 4
Pass the meat through a meat grinder twice.
Step 5
Add the egg, salt, finely chopped onion, parsley, and pepper to the minced meat, mix thoroughly, and form small balls.
Step 6
In the hot strained broth, add the finely chopped onion sautéed in oil, meatballs, rinsed and sorted rice, tarragon, and cook the soup until the rice is done.
Step 7
Beat the eggs and dilute them with cold water.
Step 8
Before serving the kololik, pour the diluted eggs into the soup in a thin stream while continuously stirring with a spoon, then bring the soup to a boil.
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