Lentil Dolma in Grape Leaves
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
2
Description
Recipe taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Lentils - 1.4 oz
- Buckwheat Groats - 0.7 oz
- Onion - 0.9 oz
- Safflower Oil - 0 fl oz
- Dried Apricots - 0.5 oz
- Dried Yellow Plums - 0.5 oz
- Raisins - 0.5 oz
- Canned Grape Leaves - 2.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Cilantro - to taste
- Mint - to taste
- Thyme - to taste
- Parsley - to taste
Step by Step guide
Step 1
Sort the lentils, rinse them, boil, drain in a colander, and place in a pot.
Step 2
Rinse the wheat groats and boil them.
Step 3
Rinse the yellow plums (apricots), blanch in boiling water, remove the pits, and chop finely.
Step 4
Finely chop the onion and sauté it in sunflower oil.
Step 5
Mix the lentils, wheat groats, onion, plums, rinsed raisins, cilantro, mint, and thyme, then sprinkle with pepper and salt.
Step 6
Rinse the fresh grape leaves, blanch in boiling water, and then remove the stems.
Step 7
Place the prepared filling on each grape leaf and wrap the leaf into an envelope shape.
Step 8
Layer the dolma in a pot, surround with rinsed sweet dried apricots, pour in water to cover the ingredients, add sunflower oil, and tightly cover with an inverted plate.
Step 9
Cover the pot with a lid and simmer the lentil dolma in grape leaves on low heat until cooked.
Step 10
Transfer the dolma to a serving dish and sprinkle with parsley.
Step 11
This dish can also be made with cabbage leaves (fresh or pickled).
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