Umurta Dolma (Stuffed Eggs)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 31. The excerpt below is the record exactly as published.
Umurta Dolma (Stuffed Eggs). Boil some eggs hard (seven minutes). Cut the ends off and carefully remove the yolks. Make a mixture of boiled rice, finely-ground meat (the latter previously fried in butter), the yolk of the eggs, pepper and salt. Fill the eggs with this, put the tops on, and fix with eggs and flour, and cook in butter
Cook this with the app: pantry check, scaling, and the assistant.