Mixed Kololak
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Pork Blood 5 oz
- Beef 5 oz
- Onion 0 oz
- Orange Bell Peppers 0 oz
- Tomato Puree 0 fl oz
- Egg white ¼ piece
- Milk 0 fl oz
- Breadcrumbs 0 oz
- Clarified Butter 0 oz
- Dried Yellow Plums 5 oz
- Canned Pears in Light Syrup 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Cut the pork and beef into pieces, pass through a meat grinder, add finely chopped onion, parsley, finely chopped bell pepper, tomato puree, sprinkle with salt and pepper, and mix thoroughly.
Step 2
Place the prepared filling in a cool place for 2 hours, after which form into balls, 2–3 pieces per serving.
Step 3
Dip the balls in a mixture of egg and milk, coat in breadcrumbs, and fry.
Step 4
Serve the kololak drizzled with butter and garnished with parsley sprigs.
Step 5
Serve the plums and pears separately.
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