Tolma of Echmiadzin
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the lamb meat into small pieces, then pass it through a meat grinder.
- Mutton: 100 g
2
Add partially boiled rice, finely chopped onion, salt, pepper, cilantro, mint, basil, and thyme to the crushed mass.
- Rice: 4 g
- Onion: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Basil: to taste
- Coriander: to taste
- Mint: to taste
3
After that, mix the minced meat thoroughly.
4
Boil broth from the bones left after separating the lamb meat and strain it.
- Mutton: 100 g
- Melted butter: 10 g
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.
- Eggplants: 100 g
6
Wash the tomatoes, cut the top part into three quarters (in a circle), and carefully remove the seeds; remove the stem and seeds from the pepper.
- Tomatoes: 100 g
- Sweet pepper: 100 g
7
Fill the prepared vegetables with minced meat and place them in the pot: first the eggplants, then the peppers, and finally the tomatoes on top.
- Mutton: 100 g
- Eggplants: 100 g
- Tomatoes: 100 g
- Sweet pepper: 100 g
8
Place slices of peeled quince and apples between them, add finely chopped onion, pour in some broth, and cover with an inverted plate.
- Quince: 30 g
- Apple: 30 g
- Onion: 20 g
- Mutton: 100 g
9
When making this dish, you can also stuff apples and quinces with minced meat. Cover the pot with a lid and cook on low heat until ready.
- Quince: 30 g
- Apple: 30 g
- Mutton: 100 g
10
Serve the stew soaked in the juice that formed during its cooking.