Kotah dolmeh

Yield: 72 Pieces MMMM

Ingredients:

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

Instructions:

MMMMM-------------------------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.