Title: Kishmish Vashli Tolma
Categories: Jewish Georgian Israel Lamb Meat
Yield: 6 Servings

1	lb	Ground lamb
1/2	c	Light or dark raisins
1	tb	Fresh coriander, chopped
1	tb	Fresh dill, chopped
1	ts	;Salt, or to taste
1/2	c	Raw rice, well-rinsed
20		To 25 cabbage leaves, blanched in boiling water for 3 mins
3	lg	(1 lb) apples, peeled, cored, & sliced
2	md	(1 c)onions, cut into rings
3	c	Tomato juice

(Raisin, Apple, And Lamb Stuffed Cabbage) Fruit & meat w/herbs makes another unfamiliar combination for stuffing cabbage leaves. Rice always provides a filler & tomato juice the medium of cooking tolma. Another premier example of Georgian culinary ingenuity.

1. Mix lamb w/raisins & herbs & process to a smooth consistency. Mix w/salt & rice. Stuffed cabbage leaves w/mixture. 2. Put stuffed cabbage in one layer in a large pan or skillet & scatter over over it half of apple slices & onion slices. Add another layer of stuffed cabbage & balance of apples & onions. Pour tomato water over all & bring to a boil. Cover pan & cook over low heat for 1 hr. Serve warm w/bread.

NOTE: Leftover stuffing can be used to prepare meatballs 1-" in diameter. Place them in a pan where there is space & cook w/stuffed cabbage.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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