VOLUME 1 - Kilimanjaro Foods

moderate heat and add the stuffed casting. Half-cover the pan and
reduce the heat to low. Cook for about 45 minutes or more, until the
skin is tender.
Serve the kishke warm, sliced. Remove the bay leaves and serve the
clear soup separately. Makes 10 to 12 servings.
Kishmish Vashli Tolma
Servings
lb lamb,Ground
1/2 c light (or dark raisins) 1
T fresh coriander,chopped 1
T fresh dill,chopped
1 t ,salt, or to taste 1/2
c raw rice,well-rinsed
20 to 25 cabbage leaves -
blanched in,boiling water
3 lg (1 lb) apples,peeled,
-cored,& sli,ced
2 md (1 c)onions,cut into rings
3 c tomato juice
1. Mix lamb w/raisins & herbs & process to a smooth consistency. Mix
w/salt & rice. Stuffed cabbage leaves w/mixture. 2. Put stuffed
cabbage in one layer in a large pan or skillet & scatter over over it
half of apple slices & onion slices. Add another layer of stuffed
cabbage & balance of apples & onions. Pour tomato water over all &
bring to a boil. Cover pan & cook over low heat for 1 hr. Serve warm
w/bread.
NOTE: Leftover stuffing can be used to prepare meatballs 1-" in
diameter. Place them in a pan where there is space & cook
w/stuffed cabbage.