Tolma of Echmiadzin

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.

Boil broth from the bones left after separating the lamb meat and strain it.

Wash the eggplants in cold water, cut off the stem, and slice them lengthwise, then use a spoon or knife to remove the seeds.

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.

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.

Place slices of peeled quince and apples between them, add finely chopped onion, pour in some broth, and cover with an inverted plate.

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.

Serve the stew soaked in the juice that formed during its cooking.