Zucchini dolma
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the lamb meat into pieces and pass it through a meat grinder.
- Lamb: 75 g
2
Make broth from bones.
- Lamb: 75 g
3
Add boiled rice, egg, salt, pepper, finely chopped onion, and various greens to the minced meat and mix thoroughly.
- Rice: 4 g
- Chicken egg: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Onion: 20 g
- Fresh herbs: to taste
4
Cut small zucchinis in half lengthwise, scoop out the seeds, and blanch in boiling water.
- Zucchini: 150 g
5
Fill one half of the zucchini with minced meat and cover it with the other half.
6
Fry the tomato puree in oil, dilute with broth made from bones, add roasted flour mixed with broth, and stir thoroughly.
- Tomato puree: 15 ml
- Clarified butter (ghee): 10 g
- Wheat flour: 3 g
7
Place the stuffed zucchini in rows in a pot, pour the prepared tomato sauce over them, and cover with an inverted plate.
8
Cover the pot with a lid and simmer the dolma on low heat until cooked.
9
Serve the dolma drizzled with tomato sauce and sprinkled with finely chopped parsley; separately serve the matsoni with minced garlic.
- Matsoni (yoghurt): 100 ml
- Garlic: to taste
- Fresh herbs: to taste