Description
Armenian national dish
Ingredients
-
Cabbage
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Beans
2 cup
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Chickpeas
2 cup
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Bulgur
2 cup
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Lentils
2 cup
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Tomato paste
500 g
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Vegetable oil
500 g
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Onion
500 g
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Parsley
1 coup
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Cilantro
1 coup
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Salt
-
Spices
Cooking
Soak for 5 hours the beans and chickpeas. In separate pots boil the beans, lentils, chick peas until tender. Mix beans, chickpeas, lentils.
Onions clear, finely chop and fry in hot oil, 6 min.
Add bulgur, fry another 5 min.
Add the mixture of beans, then 300 g of tomato paste. Greens wash and finely chop. Season to taste with salt and pepper, mix well, remove from heat. Cool stuffing.
Wash the pickled cabbage leaves in cold water. If you have no pickled cabbage leaves, you can cook from conventional cabbage. (From cabbage to cut the stalks, put a pot of boiling salted water and cook for 7-8 min. Cool and disassemble on the leaves).
On sheets spread the stuffing.
Tightly roll.
To put dolma in a saucepan. Dissolve the remaining tomato paste in 3 cups of water, pour into pan.
Put the plate. Put on a small fire, cook until tender.
Serve cold.
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