Pasuts dolma Armenian

Step-by-step cooking

1. Step 1:

   

   How to make an Armenian dolma passover? Prepare the products for the filling in advance — bulgur, lentils, beans and chickpeas. Rinse them well and soak them overnight. Then boil the chickpeas and beans in separate pots until half-cooked, about an hour. Rinse the bulgur and lentils, draining the water.

2. Step 2:

   

   Also prepare the rest of the ingredients. Wash the greens, peel the onion and finely chop. Cut out the cabbage stalk.

3. Step 3:

   

   Put the onion in a frying pan heated with vegetable oil. Fry the onion over low heat, stirring occasionally.

4. Step 4:

   

   When the onion turns golden and becomes translucent, turn off the fire.

5. Step 5:

   

   Take a large saucepan of such a size that a cabbage can fit into it. Boil water in it. Put a cabbage in boiling water. Boil it for 7-10 minutes so that the leaves become soft and pliable for wrapping the filling in them.

6. Step 6:

   

   Combine the prepared legumes and grits in a deep bowl.

7. Step 7:

   

   Add hops-suneli, or your other favorite spices, finely chopped fresh herbs and finely grated garlic, as well as salt and pepper to taste.

8. Step 8:

   

   Pour in some lemon juice.

9. Step 9:

   

   Mix all the ingredients of the filling thoroughly, taste it and add spices, herbs, salt, garlic or lemon juice if something is missing for your taste. The filling is ready.

11. Step 10:

    

    When the cabbage is cooked to half-cooked, pull it out, divide it into separate sheets and cut out the hard part from them. Put these parts on the bottom of the pan where the dolma will be cooked. Or you can not cut them out, but beat them with a hammer for chops so that they become softer.

12. Step 11:

    

    Cabbage leaves are ready. Now you can wrap the stuffing in them.

13. Step 12:

    

    Take about a tablespoon of filling, put it closer to the edge of the sheet and wrap it in a roll, turning the edges.

14. Step 13:

    

    Wrap tightly enough, but leave a little space at the same time, as the filling will increase in size even more when cooking. Put the cabbage rolls in a saucepan.

15. Step 14:

    

    Take the tomato paste, dilute it in a small amount of water, add the remaining lemon juice and mix well. You can also add a little salt.

16. Step 15:

    

    Pour this tomato mixture over the dolma.

17. Step 16:

    

    Then add water to the pan so that it covers the cabbage rolls, add vegetable oil on top.

18. Step 17:

    

    Cover the dolma with a plate smaller in diameter than the pan and put it on the fire to boil. When it boils, reduce the heat to a minimum and simmer the dish under the lid for about an hour. After an hour, try the dolma for readiness — both the leaves and the filling should be soft. Then the Armenian pasut dolma is ready. Traditionally, this dish is eaten cold, or rather at room temperature. Enjoy your meal!