Pasuts tolma
A lenten dolma of soured cabbage leaves with lentils, beans and grains.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the beans, chickpeas and lentils separately until soft; each takes its own time.
Parboil the cracked wheat and the rice and drain them.
Fry the chopped onion in oil until golden and add the tomato paste and paprika.
Combine all the grains and pulses with the onion, season, and stir in the coriander.
Rinse the cabbage leaves of excess brine and pare down the thick ribs.
Roll the filling in the leaves into tight parcels, packing them in layers in a pot.
Add water to the level of the top layer, cover with a weighted plate and cook an hour on a low heat. Cool it completely.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.