KOTAH DOLMEH

Servings: 72
Ingredients:

-----------------------------------DOUGH-----------------------------------
1 pk Active dry yeast
1 c  Warm water
2 ts Rose water
3 1/2 c  Plain flour
1 ts Salt
1/2 ts Ground cardamom
1/4 c  Melted, cooled ghee or oil

——————————-LENTIL FILLING——————————-
1 c Brown lentils
3 c Cold water
2 lg Onions; finely chopped
Salt
2 tb Brown sugar

———————————TO FINISH———————————
Oil; for deep frying

For Dough: Dissolve yeast in 1/4 cup warm water; add remaining water
and rose water. Sift together flour, salt and cardamom in a bowl.
Measure and set aside 1/2 cup of flour mixture. Add yeast liquid to
flour in bowl, mixing until a soft dough forms. Work in ghee or oil
with reserved flour, kneading until dough is smooth (about 10
minutes). Cover bowl and leave in a warm place to rise, 45-60
minutes, or until doubled in size.
While dough is rising, wash lentils and place in a pan with cold
water. Bring to a boil. Reduce heat to low, cover and simmer until
water is absorbed and lentils are tender, about 1 to 1-1/4 hours.
Mash cooked lentils with a fork.
In a skillet, saute onions in ghee or oil until lightly browned. Mix
in mashed lentils and cook mixture another 5 minutes. Add brown
sugar, and season with salt and pepper to taste. Cool.
On a lightly floured surface, roll out half of dough thinly. Using a
biscuit or cookie cutter, cut out 3-inch circles. Place a heaping
teaspoon of lentil paste in the center of each circle of dough.
Lightly moisten edges with water, fold in half and seal by pressing
with the tines of a fork.
Deep fry kotahs, 6-8 at a time, about 3 minutes or until golden brown
and puffed, turning to cook evenly. Drain on absorbent paper. Serve
hot or warm for a snack or as part of a meal.

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