Tolma Ashtarak
Main Dishes • Armenian
Description
The recipe is taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Quince 5 oz
- Apple 5 oz
- Rice 0 oz
- Onion 0 oz
- Dried Apricots 0 oz
- Prunes 0 oz
- Sugar 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Thyme to taste
- Dill to taste
- Parsley to taste
- Mint to taste
- Cilantro to taste
Step-by-Step Guide
Step 1
Select medium-sized apples and quinces, wash them, then cut off the top one-quarter (in a circle) and use a sharp knife to remove the core.
Step 2
The prepared quince should be pre-cooked in broth until half done.
Step 3
Before stuffing the apples, sprinkle a little sugar inside them.
Step 4
Cut the lamb meat into small pieces and then pass it through a meat grinder.
Step 5
Add the partially boiled rice, finely chopped onion, salt, pepper, and chopped cilantro, mint, basil, and thyme to the minced meat.
Step 6
After that, mix the filling thoroughly.
Step 7
Stuff the apples and quinces with the meat mixture.
Step 8
Cover them with the cut-off tops, then carefully place the quinces in a pot first, followed by the apples.
Step 9
In the gaps between the rows of apples and quinces, place the dried apricots and prunes, pour in a little broth made from the lamb bones left after separating the meat, and then place an inverted plate on top.
Step 10
After this, tightly close the pot with a lid and simmer the tolma on low heat until cooked.
Step 11
Serve the tolma drizzled with the juice that formed during cooking and sprinkle with parsley.
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