Pasuts-dolma
15 servings
150 minutes
The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.
1
Soak the beans and chickpeas overnight in cold water.
- Beans: 200 g
- Chickpeas: 100 g
2
Place large leaves of sauerkraut in cold water for 3-4 hours to reduce saltiness.
- Sauerkraut: 2 kg
3
Boil the beans, chickpeas, lentils, and bulgur separately.
- Beans: 200 g
- Chickpeas: 100 g
- Lentils: 150 g
- Bulgur: 250 g
4
Chop the onion finely.
- Onion: 360 g
5
Heat the pan and pour in the oil.
- Sunflower oil: to taste
6
Fry the onion with 2/3 of the tomato paste, black and red pepper, and salt.
- Onion: 360 g
- Tomato paste: 50 g
- Ground black pepper: to taste
- Ground red pepper: to taste
- Salt: to taste
7
Fry until the tomato paste thickens.
8
Chop the greens.
- Fresh herbs: 150 g
9
Add lentils, bulgur, boiled beans and chickpeas, finely chopped parsley and dill.
- Lentils: 150 g
- Bulgur: 250 g
- Beans: 200 g
- Chickpeas: 100 g
- Fresh herbs: 150 g
10
Add salt and pepper and mix well.
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
11
Wrap the minced meat in cabbage leaves.
- Sauerkraut: 2 kg
12
Mix a glass of water with the leftover tomato paste.
- Tomato paste: 50 g
13
Place the dolma in a pot, pour water with tomato paste, cover with a plate, and close with a lid.
- Tomato paste: 50 g
14
Cook until ready for about 2 hours.
15
Serve cold.
