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Classic
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page 216
3. STUFFED TONGUE.
DIL DOLMA.
Ingredients:
Tongues...................... 6, of sheep or lamb.
Rice .................... 1/2 cupful, well washed.
Butter .......................... 1 tablespoonful.
Dry Onions ....................... 2 to 3, medium.
Black Raisins ............... 1/4 cupful, seedless.
Pistachio Nuts ... 1/4 cupful, shelled and chopped.
Spice ................................... 1 pinch.
Salt and pepper, to taste.
Method:
Leave the tongues in cold water for one or two hours, then wash well, skin and
cut open on the one side, lengthwise, but not to the outermost ends. Then make
the mixture of the ingredients listed above in the following manner:
Fry well in the butter the well-washed rice and the finely chopped onions, and
after five to ten minutes add the raisins and the pistachio nuts, well chopped,
also the spice and salt and pepper to taste.
With this mixture fill the openings of the tongues with the aid of a spoon, and
either tie or sew them with the white thread to prevent scattering the
ingredients. Then arrange the stuffed tongues
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