Quince Dolma
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 0 oz
- Quince 5 oz
- Rice 0 oz
- Onion 0 oz
- Chicken Egg ¼ piece
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
- Cilantro to taste
Step-by-Step Guide
Step 1
Pass the pieces of lamb together with the onion through a meat grinder.
Step 2
Combine the minced meat with the sorted and rinsed rice.
Step 3
Add salt, pepper, finely chopped cilantro, eggs, and mix thoroughly.
Step 4
For medium-sized quinces, cut the top three-quarters, remove the core, and rinse.
Step 5
Fill the quince with the prepared filling and cover with the cut-off part.
Step 6
Place the stuffed quinces in a deep pot, pour in broth to cover the dolma, and place an inverted plate on top.
Step 7
Cover the pot with a lid and simmer the dolma over low heat until cooked.
Step 8
Serve the dolma drizzled with the juice that formed during cooking and sprinkle with parsley.
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