Ashtarak Tolma

Select medium-sized apples and quince, wash them, then cut the top part into three-quarters (in a circle) and use a sharp knife to remove the core.

The prepared quince should be boiled in broth until half-cooked.

Before stuffing the apples, sprinkle a little sugar on them.

Cut the lamb meat into small pieces, then pass it through a meat grinder.

Add partially boiled rice, finely chopped onion, salt, pepper, cilantro, mint, basil, and thyme to the crushed mass.

After that, mix the minced meat thoroughly.

Fill apples and quince with minced meat.

Cover them with cut tops, then carefully place the quince first and the apples next into the pot.

Between the rows of apples and quinces, place dried apricots and prunes, pour in some broth made from lamb bones left after separating the meat, and then place an inverted plate on top.

After that, tightly close the pot with a lid and simmer the dolma on low heat until cooked.

Serve the stuffed dish with the juice formed during stewing and sprinkle with parsley.