Title: Biya Vashlee Tolma (Stuffed Apples and Quinces)
Categories: Lamb Ground Jewish Russian 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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