Tolma Echmiadzin
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
1
Description
The recipe is taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb - 3.5 oz
- Eggplants - 3.5 oz
- Tomatoes - 3.5 oz
- Orange Bell Peppers - 3.5 oz
- Rice - 0.1 oz
- Onion - 0.7 oz
- Clarified Butter - 0.4 oz
- Quince - 1.1 oz
- Apple - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Thyme - to taste
- Basil - to taste
- Cilantro - to taste
- Mint - to taste
Step by Step guide
Step 1
Cut the lamb meat into small pieces, then pass it through a meat grinder.
Step 10
Serve the tolma drizzled with the juice that formed during cooking.
Step 2
Add the parboiled rice, finely chopped onion, salt, pepper, chopped cilantro, mint, basil, and thyme to the minced meat.
Step 3
Mix the filling thoroughly.
Step 4
Make broth from the bones left after separating the lamb meat and strain it.
Step 5
Wash the eggplants in cold water, cut off the stem, and slice them lengthwise, then use a spoon or knife to remove the seeds.
Step 6
Wash the tomatoes, cut the top part (a circle) off three-quarters of the way, and carefully remove the seeds; for the bell pepper, remove the stem and seeds.
Step 7
Stuff the prepared vegetables with the filling and place them in a pot: first the eggplants, then the peppers, and finally the tomatoes on top.
Step 8
In the gaps between them, place slices of peeled quince and apple, add finely chopped onion, pour in a little broth, and cover with an inverted plate.
Step 9
When making this dish, you can also stuff the apples and quince with the filling. Cover the pot with a lid and simmer on low heat until cooked.
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