Yalandji Dolma

Ingredients

• some uncooked rice
• olive oil
• pepper
• salt
• grated cheese
• the pulp of a fried tomato

Method

1. 1

   Mix rice with olive oil, season, and roll in vine leaves.

2. 2

   Boil until cooked, then serve cold on a dish with lemons.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 29. The excerpt below is the record exactly as published.

Yalandji Dolma (Rice Timbales) Adjem Kiftassi Kimali Beurek {Mutton Croquettes) (Rissoles of Chicken) Sudlash Khoshab (Rice Pudding) (Stewed Raisins) Peinir (Bread and Cheese) Fakihat (Fruit) 47 BANQUETS OF THE NATIONS Pirindj Tchorbassi. (Rice Soup.) Prepare two quarts of good mutton stock ; melt in an enamelled pan two ounces of butter, then put in one small cucumber, peeled and finely sliced, one large stock of lettuce, or two small ones, finely shred ; cook for ten minutes, being careful to keep them from brown- ing. Mix one tablespoonful of flour with a little of the stock, add to the vegetables, then all the stock, with the addition of four cupfuls of boiled rice, and simmer all together for fifteen minutes. Kuzi Rostossi. (Roast Lamb.) If you cannot get a whole young lamb, take a fore- quarter ; take out first, all the ribs, then the breast-bone ; slit up and take out the shoulder-blade, then the shank- bone to the first joint. Make a good stuffing of boiled rice and the minced liver. Season with chopped onions, pepper and salt ; stuff the shoulder well, and sew up so that stuffing may not escape. Roast about an hour and a half, basting it well with some melted butter and its own dripping. Serve with bread. Baklava. (Pastry with honey.) Take six ounces of wheat flour and fry in six ounces of butter. Then make a syrup of six ounces of sugar and put fifteen grains of essence of lemon in it. When it becomes very thick, spread it on a big plate, and when cold make a hollow in it and put the fried flour therein, 48 ARMENIA also the butter. Grease your hands and spread the whole over a big plate. When the plate is all covered, wrap it together, and pull it with both hands into thin threads, and then roll the threads into rolls two fingers in thickness, and one in length. Place them in the oven to brown, and pour over hot melted honey. Elma Composto. (Stewed Apples.) Pare and core half a dozen medium - sized apples. Sprinkle well, and fill up the hole with sugar. Put in a closed jar with a little water, and put in a hot oven for half an hour. Serve with syrup. Hind Taouk Rostossi. (Roast Turkey.) Stuff a young turkey with a mixture made of boiled rice, a handful of sultana raisins, half a handful of pine cone seeds (pistachio nuts will do), and some pounded roasted chestnuts moistened with a little milk, and put in where the crop was taken out ; sew it up, and put a large skewer through the wing, the under side of the thigh, and the body, to the thigh and wing of the other side ; press down the legs and put another skewer through them, down the side of the vent ; have a piece of tape, put it firmly round the turkey, and fasten it on the point of each of the skewers, to keep the skin of the bird from giving way ; fix a piece of paper upon the breast of the turkey, and put it to roast before the fire for a hour and a half. When the steam draws 49 D BANQUETS OF THE NATIONS towards the fire it is nearly done. Dredge with flour, baste with butter, dish it, and pour the gravy over. Serve with bread. Bamia. (Stewed Bamia.) Clean the vegetable and put some in with a pound of meat cut in small pieces. Season with pepper and salt and a little vinegar. Stew slowly till cooked, and serve with bread. Brussels sprouts boiled to a pulp may be substituted. Haiwa. (Stewed Quinces.) Take three pounds of quinces. Pare, cut in halves, and remove the seed. Make a syrup of two pounds of sugar and the same weight of water, and after it is clear by careful skimming put in the fruit, and simmer for two or three hours, or till quite tender. Serve cold. Yalandji Dolma. (Rice Timbales.) Mix some uncooked rice (which has been steeped for two hours and then well-washed) with olive oil, and season with pepper and salt, grated cheese, and the pulp a of fried tomato

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