Armenian Lentil-Stuffed Dolma

Original, unusual, satisfying, for the Lenten table! Pasuts dolma is a dish of Armenian cuisine, which consists of lean cabbage rolls stuffed with legumes instead of the usual meat. They can be eaten both warm and cold. This dolma can be stored in the refrigerator for a long time, and this only makes the taste better.
cook time: 3h
Ivy Ramsay
Armenian Lentil-Stuffed Dolma

Nutrition Facts (per serving)

51
Calories
1g
Fat
7g
Carbs
2g
Protein

Ingredients (7 portions)

Basic:

Garlic 5 clove
Salt to taste
Lemon juice 50 ml
Water 3 l
Tomato paste 2 tbsp
Bulb onions 2 pc
Vegetable oil 50 ml
Dill to taste
Khmeli-suneli 1 tbsp
Beans 100 g
Cabbage 1 head
Green cilantro 1 bunch
Lentils 100 g
Chickpeas 100 g
Bulgur 100 g

Recipe instructions

Step 1

Step 1
How to make Armenian pasuts dolma? Prepare the ingredients for the filling in advance — bulgur, lentils, beans and chickpeas. Rinse them well and soak overnight. Then boil the chickpeas and beans in separate pans until half cooked, about an hour. Rinse the bulgur and lentils by draining the water.

Step 2

Step 2
Also prepare the remaining ingredients. Wash the greens, peel the onion and chop finely. Cut the stalk from the cabbage.

Step 3

Step 3
Place the onion in a frying pan heated with vegetable oil. Fry the onion over low heat, stirring from time to time.

Step 4

Step 4
When the onion turns golden and translucent, turn off the heat.

Step 5

Step 5
Take a large saucepan large enough to hold a head of cabbage. Boil water in it. Place the head of cabbage in boiling water. Boil it for 7-10 minutes until the leaves become soft and pliable for wrapping the filling in them.

Step 6

Step 6
Combine the prepared legumes and cereals in a deep bowl.

Step 7

Step 7
Add suneli hops, or your other favorite spices, finely chopped fresh herbs and finely grated garlic, as well as salt and pepper to taste.

Step 8

Step 8
Pour in some lemon juice.

Step 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 to your taste. The filling is ready.

Step 10

Step 10
When the cabbage is half cooked, take it out, divide it into separate sheets and cut out the hard part. Place 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 chop mallet to make them softer.

Step 11

Step 11
The cabbage leaves are ready. Now you can wrap the filling in them.

Step 12

Step 12
Take about a tablespoon of filling, place it closer to the edge of the sheet and wrap it into a roll, tucking the edges.

Step 13

Step 13
Wrap tightly enough, but leave a little space, as the filling will expand in size during cooking. Place the cabbage rolls in the pan.

Step 14

Step 14
Take 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.

Step 15

Step 15
Pour this tomato mixture over the dolma.

Step 16

Step 16
Then add water to the pan so that it covers the cabbage rolls, add vegetable oil on top.

Step 17

Step 17
Cover the dolma with a plate smaller in diameter than the pan and bring to a boil. When it boils, reduce the heat to low and simmer the dish for about an hour, covered. After an hour, taste the dolma to see if it’s done — both the leaves and the filling should be soft. Then the Armenian pasuts dolma is ready. Traditionally, this dish is eaten cold, or rather at room temperature. Bon appetit!

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