video editing software free ARMENIAN POORMEN'S LENTIL VEGETARIAN DOLMA

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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI

.
ARMENIAN LENTIL VEGETARIAN POORMEN'S DOLMA

INGREDIENTS...

1 c Lentil / rinsed
1 c Jasmin Rice / rinsed
1 can - 19 oz. Garbanzo/ rinsed
1 can - 15 oz. Tomato Sauce
3 c Water to cook Lentils /+ almost 1 can of water for cooking dolma.
2 large Onions / diced
1 to 2 heads of Garlic / minced or chopped
1 heaping regular soup spoon of Pepper Paste.
2 tsp. or more Garlic Powder
2 to 3 tsp. Paprika / add more if you like.
1/2 bunch of Parsley / diced
1/2 bunch of Dill Weed / diced
1 bunch of Rehan / Persian Basil diced.
Salt to taste
Blk. Pepper to taste.
1/2 c to 3/4 c light Vegetable Oil.


DIRECTIONS...

The 1st thing you need to do is cook your cabbage and remove the leaves and place in ice cold water. Once cooled off completely removed from the water and place them in a strainer.

Begin by rinsing your lentils and placing them in a small pot. Add the 1 cup Lentils, 2 cups of water, salt and cook it halfway, about 7 minutes. When it is El Dante, that's when you can add your rice in and 4 cloves of garlic.
Add enough water if needed to cook it thoroughly, but not mushy.
Once cooked, set aside to cool off while you prepare the filling.

In a large bowl, add the rinsed and drained garbanzo beans,and the cooled rice mixture.
Next start dicing all the greens and set aside.

Dice the garlic & onion.
Add 1/2 cup to 3/4 cup light vegetable oil to the frying pan and heat it up. Add the diced onion and garlic and saute untill the onion is soft.
Add the tomatoe sauce now and stir well over med/high heat. Once it starts bubbling, add with an everyday tablespoon of heaping Pepper paste, the paprika, garlic powder and 1/2 tablespoon of sugar.
Stir well until the sauce begins to turn red and a little thicker. Now is the time to add the diced garlic as much as you like. We love a lot of garlic in our home so, I used a whole head in my sauce.😁
Lower heat to low and let simmer for few minutes. Give it a taste test. You most likely will have to add more salt and pepper maybe.
All up to your own tastebuds.
Once done? Take off heat and with a measuring cup remove from the sauce 1 cup and set aside. Put the rest of sauce aside for 10 minutes to cool down.

Once cooked down, pour it over the rice mixture in the bowl, and mix well with a spoon or hands.

Prepare the baking pan by pouring the 1 cup of sauce that we had set aside. Spread it out evenly.
Now time to roll the cabbage leaves.Make sure to roll them tightly. Since there is no meat inside to hold the filling together.

Once done and the tray is filled, using the tomatoe can, add 1/2 can , more or less of water. The water should cover the top of the rolls slightly. But don't drown them where the float.

Preheat oven on 400F

Place the tray in the center of oven and bake about 20 minutes, or until you see the liquid is thickened.

Make sure the tops don't brown. Once cooked remove from the oven and let it cool down 10 minutes. After that, very carefully turn the rolls around where the top is facing the bottom of the baking pan. This is to soften the tops and make the cabbage juicy again.


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video editing software free ARMENIAN POORMEN'S LENTIL VEGETARIAN DOLMA
14 Likes	14 Dislikes
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People & Blogs	Upload TimePublished on 27 Apr 2018

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