Khiyar Dolma (Stuffed Cucumbers)

Ingredients

• Pare eight to ten cucumbers of medium size
• Add two or three ripe tomatoes, cut into small pieces (or three to four tablespoons of canned tomatoes)
• pour over one cup or more of broth, or plain water

Method

1. 1

   Pare cucumbers and dig out their seedy parts.

2. 2

   Stuff with the Dolma mixture, pierce each with a fork, and arrange in a suitable pan.

3. 3

   Add tomatoes and pour over broth or water.

4. 4

   Cook on a slow fire or in a moderately hot oven.

5. 5

   Dressing made of one beaten egg and the juice of one lemon mixed may be added after blending the mixture first with part of the Dolma Gravy.

6. 6

   Serve hot.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 30. The excerpt below is the record exactly as published.

Khiyar Dolma (Stuffed Cucumbers) Pare eight to ten cucumbers of medium size, dig out their seedy parts with the aid of a narrow and pointed knife, stuff with the Dolma mixture, and after piercing each one with a fork, arrange in a suitable pan, side by side. Add two or three ripe tomatoes, cut into small pieces (or three to four tablespoons of canned tomatoes), and then pour over one cup or more of broth, or plain water

Cook this with the app: pantry check, scaling, and the assistant.