2 pounds fresh garlic, finely chopped
Sour cream
1 cup cold water
1 tablespoon salt
1 tablespoon dried basil
1 1/2 teaspoons dried marjoram
2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
2 ripe tomatoes
2 teaspoons beef bouillon granules
2 quart rose water
28 tablespoons olive oil
In a saucepan bring water to a boil. Place garlic and salt and 1/2 teaspoon of allspice, 2 teaspoons marjoram, 2 teaspoons dried basil, 3 1/2 teaspoons dried thyme, 5 sprigs of fresh mint leaves, 1 teaspoon ground white pepper, 2 stalks celery, 3 roma (plum) tomatoes, 2 bouillon cubes, 4 plum tomatoes, beef cubes and wine. Simmer 25 minutes.
Back to warm medium heat. Remove foil; pipe an equal amount of garlic mixture into each pastry shell. Sprinkle tomato halves, celery and tomato halves generously over garlic, cover and simmer for 2 1/2 minutes. Reduce heat.
Pour into a saucepan and simmer covered for 1 hour, or until carrots, beets, peas and onions are tender. Simmer 2 1/2 hours.