Echmiadzin Dolma(Tolma)

Ingredients

Lamb - 119
lamb bones - 47
rice - 20
onion - 16
melted butter - 15
herbs - 15
eggplant - 85
tomatoes - 85
bell pepper - 30
apples or quince - 35
salt, pepper - to taste

Directions

Prepare for stuffing tomatoes, eggplants, and sweet peppers.
Put lamb meat through the meat grinder.
Boil rice until half cooked.
Chop onion, parsley, and pepper.
Mix ground meat, rice, chopped onion, parsley, and pepper.
Stuff vegetables with a ground mix.
Chop lamb bones and place them on the bottom of the pan.
Place vegetables on bones.
Chop apples or quince and fill the gaps between.
Add water so that it only covers the vegetables and start stewing.
5-10 minutes before the end add salt.
Serve to put one type of each of the stuffed vegetables on a plate, and pour with broth formed during stewing.

Dolma is one of the most popular dishes in Armenian culture. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs, and spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper, and cinnamon. The taste of the dolma varies in each region, including Artamet, Alashkert, and Echmiadzin.

Random tip: So that there are no lumps in the sauce, the flour should be diluted with salted water. When lumps form, the sauce is filtered through a strainer or a damp cloth, then seasoning are added according to the recipe and boiled again.