Armenian pasut tolma lenten

Step-by-step cooking

1. Step 1:

   

   Preparing the filling. We take beans, ordinary peas, chickpeas, lentils and spelt in equal proportions.

2. Step 2:

   

   Soak ordinary peas, lentils and spelt in cold water for 6-8 hours. Then flip it into a colander.

3. Step 3:

   

   Chickpeas and red beans are also soaked in cold water for 6-8 hours.

4. Step 4:

   

   After the specified time, drain the water and fill with fresh cold water. We put it to cook separately. It is worth cooking until half-cooked. Salt 5 minutes before removing from heat.

5. Step 5:

   

   We throw it into a colander.

6. Step 6:

   

   The ingredients are ready. Mix them in a deep dish.

7. Step 7:

   

   Cut the onion into medium cubes and fry in a large amount of vegetable oil until golden!

8. Step 8:

   

   Add to the beans and mix.

9. Step 9:

   

   Add dried herbs.

10. Step 10:

    

    Add finely chopped greens and mix.

11. Step 11:

    

    Add grated garlic and coarsely chopped nuts.

12. Step 12:

    

    Mix. Salt, pepper. Add lemon juice and mix again. The filling is ready.

14. Step 13:

    

    The grape leaves need to be unwrapped and rinsed with cold water. If they are too harsh, then you need to pour boiling water over them and leave for 10-15 minutes.

15. Step 14:

    

    Then you need to cut the stems from the leaves at the very root.

16. Step 15:

    

    Sauerkraut leaves do not require any additional processing if they are fermented with a little salt! If they are very salty, then they also need to be soaked briefly in cold water. Thick veins are removed or beaten off. Large leaves are cut into two parts.

17. Step 16:

    

    Wrapping stage. Wrap it not very tightly, because legumes and cereals will swell a little more when cooking. But not too loose either.

18. Step 17:

    

    If the grape leaves are too tender and small, take two with an overlap. The pasut tolma should not be very shallow.

19. Step 18:

    

    We take two pots (not enameled, for two types of tolma). Pour a little vegetable oil on the bottom and put the tolma close to each other.

20. Step 19:

    

    After finishing the first row, proceed to the next one.

21. Step 20:

    

    Preparing the filling. We dilute a couple of spoons of tomato paste with water, add a little salt, squeeze lemon juice there and pour tolma.

22. Step 21:

    

    The juice should reach almost to the top of the tolma. If necessary, you can add water. Pour the tolma with vegetable oil on top.

23. Step 22:

    

    Cover the tolma on top with an inverted flat plate (without gilding), with a diameter slightly smaller than the diameter of the pan. This is mandatory when cooking any tolma. So it does not pop up, does not unfold, does not fall apart and looks very neat after cooking. Cover with a lid, bring to a boil over medium heat, and then reduce the heat and cook on low heat with low boiling for about an hour.

24. Step 23:

    

    After that, turn off the fire and do not touch the tolma until it cools down, then put it in the refrigerator. It is better to eat it starting from the next day. It must necessarily stand. If you cooked tolma in an aluminum saucepan, then after holding it in the refrigerator for a couple of hours, it is better to transfer it to another, more suitable container.

25. Step 24:

    

    Eat Pasut tolma cold! For 1-2 hours, remove from the refrigerator a small portion that you are going to eat, and let it stand at room temperature. It tastes better this way! Bon appetit!