Aremian Dolma

The Vegetables: Select an assortment of your favorite fresh vegetables: tomatoes, peppers, zucchini, cucumbers, cabbage leaves - anything that can be stuffed. Wash them, scoop out their centers, and rinse the insides with lightly salted water. Set aside until ready to stuff. The Filling: 1 1/2 to 2 lbs ground lamb (American lamb, if you can find it, is the best. Ground beef or even ground turkey can be used.) 3/4 cup to 1 cup rice, uncooked 1/2 of a 6-oz can tomato paste, diluted in 1/2 cup water salt, pepper, paprika to taste 1 Tbps. lemon juice 3/4 cup chopped parsley Directions: Combine all of the ingredients in a large bowl, mixing with your hands. The Sauce: 1/3 cup dried sumac berries dash of salt and sugar 1/2 of a 6-oz can tomato paste 1 Tbsp. lemon juice 3 cups water Directions: 1. Place the sumac berries in a tea strainer - or - wrap in cheesecloth and tie closed with twine. 2. Combine the sauce ingredients in a saucepan, and bring to a boil. Lower the heat. 3. Simmer for 20-30 minutes. Discard sumac berries. To Assemble and Cook: 1. Fill the cavity of each prepped vegetable about 1/2-way with the meat-rice stuffing. Don't fill completely; leave room for rice to expand. 2. Place stuffed vegetables side-by-side in a large pot. 3. Pour sauce over the veggies. Place a small dish on top of the vegetables, then put small pot of water on top of the dish to hold the vegetables down during cooking. 4. Bring to a boil. Reduce heat and cook for about 45 minutes, until rice and vegetables are tender. 5. Allow Dolma to rest for 1/2 hour before serving. To serve: Dolma is best served with thick, cold plain yogurt, and soft Armenian lavash bread or pita bread.