Lentil tolma in grape leaves
2 servings
60 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Sort the lentils, rinse, boil, drain in a colander, and place in a pot.
- Lentils: 40 g
2
Wash and boil the wheat grain.
- Wheat groats: 20 g
3
Wash the yellow plum (apbukhara), blanch in boiling water, remove the pits, and chop finely.
- Yellow plums: 15 g
4
Finely chop the onion and fry it in sunflower oil.
- Onion: 25 g
- Sunflower oil: 15 ml
5
Mix lentils, wheat groats, onion, plum, washed raisins, cilantro, mint, and thyme; sprinkle with pepper and salt.
- Lentils: 40 g
- Wheat groats: 20 g
- Onion: 25 g
- Yellow plums: 15 g
- Raisin: 15 g
- Coriander: to taste
- Mint: to taste
- Thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Wash fresh grape leaves, blanch in boiling water, then remove the stems.
- Preserved grape leaves: 80 g
7
Place the prepared filling on each grape leaf and wrap the leaf in the shape of an envelope.
8
In a pot, layer the dolma, surround it with washed sweet dried apricots, pour in water to cover the ingredients, add sunflower oil, and tightly cover with an inverted plate.
- Dried apricots: 15 g
- Sunflower oil: 15 ml
9
Cover the pot with a lid and simmer the lentil dolma in grape leaves on low heat until cooked.
10
Place the dolma on a plate and sprinkle with parsley.
- Parsley: to taste
11
This dish can be prepared in cabbage leaves (fresh or pickled).