Kotah Dolmeh

Directions

For Dough: Dissolve yeast in ¼ cup warm water; add remaining water and rose water.

Sift together flour, salt and cardamom in a bowl.

Measure and set aside ½ 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 to 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 1¼ hours.

Mash cooked lentils with a fork.

In a skillet, sauté 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 to 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.