DOUGH
1 package active dry yeast
1 cup warm water
2 tsp rose water
3 1/2 cup plain flour
1 tsp salt
1/2 tsp ground cardamom
1/4 cup melted, cooled ghee or oil
LENTIL FILLING
1 cup brown lentils
3 cup cold water
2 large onions, finely chopped
1 salt
2 tbsp brown sugar
TO FINISH
1 oil, for deep frying
Directions
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.
Servings: 72 pieces
Kotah Dolmeh Recipe brought to you by Recipe Ideas
Categories: Beans; Vegetable
The History of Recipes
We are able to read the history of meal recipes back into the distant past, in truth as far as the ancient Egyptians, and possibly even further. However, generally, these old cookbooks were just simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main meal and desserts, something we still use today. This early Roman chef describes how the chefs of Roman times used many different spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and dill. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the Middle-East, including spices such as basil and rosemary. These new foods and spices created an eruption in books on cooking, many of which are kept safe in private collections. During the next few centuries, the powerful families of Europe tried to lay on the most exotic banquets, and as a result chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, recipe publications were increasing in popularity mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Kotah Dolmeh recipe.
