Pasuts dolma armenian

7 servings
3 hours

The pasutz dolma in the original version is made from sauerkraut leaves. I have a simplified version of boiled cabbage leaves. Regular peas are also added to the recipe. I did without him. If you do with peas, it can also be soaked overnight, but not boiled. He will boil already in cabbage rolls. Walnuts are also added to the filling in some versions of the recipe. As for cereals, it is better to use spelt, it is more useful. Or they also use jawar - this is whole wheat cereal. But if you don't find them, then you can use bulgur - crushed wheat cereals, as I did.

How to make a pasutz an Armenian dolma? Prepare products for filling in advance - bulgur, lentils, beans and chickpeas. Rinse them well and soak them overnight. Then boil chickpeas and beans in separate pots until half cooked, about an hour. Rinse bulgur and lentils by draining the water.

Also prepare the rest of the ingredients. Wash the greens, peel the onions and finely chop them. Cut the gruel from the cabbage.

Place the onions in a pan heated with vegetable oil. Simmer the onions, stirring occasionally.

When the onion takes on a golden hue and translucent, turn off the heat.

Take a large saucepan of this size to accommodate the cabbage head. Boil water in it. Put the head in boiling water. Boil it for 7-10 minutes so the leaves are soft and pliable to wrap the filling in.

Combine the prepared legumes and grits in a deep bowl.

Add the suneli hops there, or your other favorite spices, finely chopped fresh greens and finely grated garlic, as well as salt and pepper to taste.

Pour in some of the lemon juice.

Mix all the ingredients of the filling thoroughly, taste it and add spices, herbs, salt, garlic or lemon juice if something is missing for your taste. The filling is ready.

When the cabbage is cooked until semi-cooked, pull it out, divide into separate sheets and cut out the hard part from them. Put 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 hammer for chops so that they become softer.

Cabbage leaves are ready. Now you can wrap the filling in them.

Take about a tablespoon of filling, place it closer to the edge of the leaf and wrap it in a roll, tipping the edges.

Wrap tightly enough, but leave a little space, as the filling will still increase in size when cooking. Put the cabbage rolls in a saucepan.

Take the tomato paste, dilute it in a little water, add the remaining lemon juice and mix well. You can also add some salt.

Pour the dolma over this tomato mixture.

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

Cover the dolma with a plate smaller in diameter than a saucepan and put on a heat to boil. When boiling, reduce the heat by a minimum and simmer the dish under the lid for about an hour. In an hour, try dolma on readiness - both leaves and filling should be soft. Then the Armenian pasutz dolma is ready. Traditionally, this dish is eaten cold, more precisely at room temperature. Enjoy your meal!