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page 138
3. BOILED TONGUE, STUFFED.
DIL HASHLAMA DOLDOURMA.
Ingredients:
Tongues............................ 6, of sheep or lamb.
Rice ....................................... 1/3 cupful.
Butter ................................ 1 tablespoonful.
Dry Onions .................................. 2, medium.
Black Raisin ..................... 1/4 cupful, seedless.
Pistachio Nuts .................... 1/4 cupful, shelled.
Curry-powder .................................. 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 one side, lengthwise, but not to the outermost ends. Then make the
following mixture ready for stuffing:
Fry well in butter the well-washed rice, the finely chopped onions, the raisin
and the pistachio nuts, adding also the curry and salt and pepper to taste.
With this mixture fill the openings of the tongues, and either tie, sew or pin
the openings with toothpicks to prevent scattering of the ingredients. Then
arrange the stuffed tongues, side by
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