Kotah dolmeh

Kotah dolmeh

Fried dough with lentils

By
From
The Complete Middle Eastern Cookbook
Makes
72
Photographer
Alan Benson

Ingredients

Quantity Ingredient
185g brown lentils
90g ghee
2 large onions, finely chopped
salt, to season
2 tablespoons brown sugar
oil, for deep-frying

Dough

Quantity Ingredient
2 teaspoons active dried yeast
2 teaspoons rosewater
525g plain flour
1 teaspoon salt
1/2 teaspoon ground cardamom
60ml ghee, melted and cooled
or 60ml oil

Method

  1. To make the dough, dissolve the yeast in 60 ml warm water. Add another 185 ml warm water and the rosewater.
  2. Sift the flour, salt and cardamom into a mixing bowl, then set aside 75 g of the flour mixture.
  3. Add the yeast liquid to the flour and mix to a soft dough. Work in the ghee or oil with the reserved flour, then knead for 10 minutes, or until smooth and elastic. Cover and leave in a warm place for 1 hour, or until doubled in size.
  4. Meanwhile, wash the lentils well, place them in a saucepan and add 750 ml cold water. Bring to the boil, then cover and simmer over low heat for 1–1¼ hours, or until the water is absorbed and the lentils are soft. Mash with a fork.
  5. Heat the ghee in a frying pan and gently fry the onion until translucent and lightly browned. Add the lentils and fry for a further 5 minutes. Season with salt and stir in the sugar. Leave to cool.
  6. Punch down the dough and divide it into two portions. Thinly roll out each portion to a 45 cm circle.
  7. Cut the dough into 8 cm rounds with a biscuit cutter. Place a generous teaspoon of the lentil mixture in the centre of each round. Moisten the edge of the dough lightly with water, fold over and press firmly to seal. Press around the edge with the tines of a fork.
  8. Heat the oil in a deep saucepan to 160°C or until a cube of bread dropped in the oil browns in 30 seconds. Beginning with the dough pieces that were shaped first, deep-fry six to eight pieces at a time for 3 minutes, or until golden brown and puffed, turning to brown evenly. Lift out with a slotted spoon and drain on paper towels.
  9. Serve hot or warm as a snack, or as part of a meal, particularly a picnic.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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