Description
The Ottoman kitchen, likely from Erzurum. A slightly altered recipe. Interested - the usual dolma with the grape leaves were done, but the apples - no. Did not disappoint! For those who love the sour-sweet taste tangy - a slight kick and a slight garlic flavor is the solution! The best apples are sour or sweet and sour, and our Antonovka - all fine! By the way, the Italians know this - but with a different meat and ricotta. If 10 apples a lot - feel free to reduce the ingredients to the desired amount.
Ingredients
-
Apple
10 шт
-
Minced meat
500 г
-
Figure
100 г
-
Onion
1 шт
-
Parsley
10 веточ.
-
Raisins
1 ст. л.
-
Mint
1 ч. л.
-
Allspice
0,5 ч. л.
-
Cinnamon
0,5 ч. л.
-
Garlic
3 зуб.
-
Tomato paste
1 ст. л.
-
Peppers red hot chilli
2 шт
-
Water
1 стак.
-
Vegetable oil
1 ст. л.
Cooking
Wash apples, cut off the lid and remove the pulp, leaving the thickness of 0.5 cm. the Flesh is to be postponed. Boil the rice until soft. Onion, parsley to chop. All put in the stuffing. Add the currant, spices. Salt and pepper to taste. If there is no carinci, the larger the raisins, finely chop. Add in the mince and a little water for juiciness.
Dump this mixture into the apples, cover with the lids. To make the sauce : pulp of apples crushed, Add tomato paste, mint ( can be replaced with anise), vegetable oil, and water. Stir. The oven to preheat to 180 degrees.
In the deep form ( I did portion) arrange the apples, then pour the sauce on the bottom, but the apples in it drowned. Otherwise, during baking, they will fall apart. In the sauce, omit dried chillies, cloves of garlic - do not cut and whole. Cover don't cover. In the oven for 40 minutes or until cooked minced meat. Keep an eye on the sauce to boiling and does not burn if evaporated - add water.
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