Quince dolma

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

• Calories: 226
• Proteins: 12.5g
• Fats: 12.2g
• Carbohydrates: 18.8g

Ingredients

• Mutton: 60 g
• Quince: 150 g
• Rice: 4 g
• Onion: 8 g
• Chicken egg: 0.3 pc
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste
• Coriander: to taste

Cooking steps

1. Pass pieces of lamb with onion through a meat grinder.

   Required ingredients:

   • Mutton: 60 g
   • Onion: 8 g

2. Combine minced meat with sorted and washed rice.

   Required ingredients:

   • Mutton: 60 g
   • Rice: 4 g

3. Add salt, pepper, finely chopped cilantro, eggs and mix thoroughly.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Coriander:  to taste
   • Chicken egg: 0.3 piece

4. For medium-sized quince specimens, cut the top three-quarters, remove the core, and rinse.

   Required ingredients:

   • Quince: 150 g

5. Fill the quince with prepared minced meat and cover with the cut part.

6. Place the stuffed quince in a deep pot, pour in the broth to cover the dolma, and place an inverted plate on top.

7. Cover the pot with a lid and simmer the dolma on low heat until cooked.

8. Serve the dolma drizzled with the juice that formed during cooking and sprinkle with parsley.

   Required ingredients:

   • Parsley:  to taste