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Title: Biya Vashlee Tolma (Stuffed Apples & Quinces)
Categories: Lamb Meat Israel Jewish Georgian
Yield: 1 Servings
| STUFFING | ||
| 1 | lb | Ground lamb, w/small amt of fat |
| 1/2 | c | Raw rice, well-rinsed |
| 2 | md | (1 cup) onions, chopped |
| 1/4 | c | Fresh coriander, chopped |
| 1 | ts | Salt, or to taste |
| 1/4 | ts | Hot red chili flakes |
| BROTH | ||
| 1/2 | lb | Lamb bones |
| 3 | c | Water |
| VEGETABLES | ||
| 6 | sm | (abt 1-1/2 lbs) quinces |
| 6 | sm | (abt 1-1/2 lbs) tart green apples |
| 3 | (1/2 lb) firm sour plums, pitted & sliced | |
| 1 | tb | Flat-leaf Italian parsley, chopped OR fresh coriander, chopp |
Fruit w/a meat stuffing is a rare culinary bird. The first time I encountered this was in Georgian cookery, which does not lack for unconventional combinations. Several nearby cultures also cook quinces w/meat as in Bukhara & Persia.
1. Mix all stuffing ingreds together & set aside.
2. Put bones & water in a pan, bring to a boil, & skim off accumulating foam. Cover pan & cook over moderate heat for 1/2 hour. Strain & reserve 2 cups of broth. Discard bones.
3: Cut off abt 1/2-inch of tops of quinces & apples and discard tops. Core both fruits but leave abt 1/2-inch of bottom intact to hold contents. Stuff each one w/abt 2 tb stuffing.
4: Put stuffed fruits in a pan, preferably in a single layer, and scatter plum slices over all. Pour in reserved lamb broth, cover the pan, & cook over low heat for 1-1/2 hours. Should liquid evaporate too quickly, add 1/4 cup of water.
Serve warm, garnished w/chopped herb of choice. Serves 6.
NOTE: An imperfect substitute, but one that acceptable & traditional, is to use 2 tbs red wine vinegar instead of sour plums.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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