Pumpkin gnocchi with mushrooms
2020-08-13 / test@t
Tolma udoli
A capricious and refined Armenian dish, you need to start cooking it 2-3 days before serving. They use the ribs of a young lamb for him - very tender meat without a hint of a fat tail smell. An equally important ingredient is cabbage, it should be young, even, without dark spots. Actually, tolma is a variant of stuffed cabbage, cabbage leaves with minced meat. But in dolma udoli the main thing is still meat - cabbage leaves protect it from heat, and dried apricots give the ribs bright fruity notes. The recipe for tolma udoli was shared with us by the chef from Yerevan Karo Guyumjyan, a participant of the gastronomic forum "Gastronomic Roads of the Great Silk Road" (Astrakhan, July 2017).
Ingredients
- 12 segments of lamb flesh on the bone
- 80 g dry
- 2 sweet peppers
- 1 onion
- 400 g of bulgur
- 800 g cabbage
- 80 g butter
- 1 glass of water
- 40 g tomato paste
- parsley
- basil
- dill
- coarse sea salt
STEP-BY-STEP COOKING RECIPE
Step 1
Clean the top of the ribs from the meat. Beat the meat lightly, but so that it does not separate from the bones.
Step 2
Chop the greens, add some oil, add coarse sea salt and marinade the ribs for 24 hours.
Step 3
For the filling, finely chop the onion, simmer until transparent in a large amount of oil, add finely chopped scent pepper. As soon as the pepper begins to change color, add bulgur and immediately remove from heat.
Step 4
Wrap the filling in the chopped lamb, but do not cut the rib bones. Refrigerate for 24 hours.
Step 5
Separate the leaves from the cabbage roach and blanch them in boiling water for 1 minute. Wrap each meat roll in a cabbage leaf so that the ribs stick out.
Step 6
Place the ribs in a saucepan. Mix the tomato paste with 1 glass of water and pour this liquid into a saucepan. Add dried apricots there. Simmer over low heat for 1.5-2 hours.
Step 7
Place the ribs on a fire plate and serve.
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