Kotah dolmeh

Yield: 72 Pieces

Measure Ingredient
1 pack Active dry yeast
1 cup Warm water
2 teaspoons Rose water
3½ cup Plain flour
1 teaspoon Salt
½ teaspoon Ground cardamom
¼ cup Melted, cooled ghee or oil
1 cup Brown lentils
3 cups Cold water
2 larges Onions; finely chopped
\N \N Salt
2 tablespoons Brown sugar
\N \N Oil; for deep frying

DOUGH

LENTIL FILLING

TO FINISH

For Dough: Dissolve yeast in ¼ cup warm water; add remaining water and rose water. Sift together flour, salt and cardamom in a bowl. Measure and set aside ½ cup of flour mixture. Add yeast liquid to flour in bowl, mixing until a soft dough forms. Work in ghee or oil with reserved flour, kneading until dough is smooth (about 10 minutes). Cover bowl and leave in a warm place to rise, 45-60 minutes, or until doubled in size. While dough is rising, wash lentils and place in a pan with cold water. Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and lentils are tender, about 1 to 1-¼ hours. Mash cooked lentils with a fork. In a skillet, saute onions in ghee or oil until lightly browned. Mix in mashed lentils and cook mixture another 5 minutes. Add brown sugar, and season with salt and pepper to taste.

Cool. On a lightly floured surface, roll out half of dough thinly. Using a biscuit or cookie cutter, cut out 3-inch circles. Place a heaping teaspoon of lentil paste in the center of each circle of dough.

Lightly moisten edges with water, fold in half and seal by pressing with the tines of a fork.

Deep fry kotahs, 6-8 at a time, about 3 minutes or until golden brown and puffed, turning to cook evenly.

Drain on absorbent paper. Serve hot or warm for a snack or as part of a meal.

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