| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Iranian |
Iranian, Snacks, Vegetarian |
72 |
Pieces |
INGREDIENTS
| 1 |
|
Active dry yeast |
| 1 |
c |
Warm water |
| 2 |
t |
Rose water |
| 3 1/2 |
c |
Plain flour |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground cardamom |
| 1/4 |
c |
Melted, cooled ghee or oil |
| 1 |
c |
Brown lentils |
| 3 |
c |
Cold water |
| 2 |
|
Onions, finely chopped |
|
|
Salt |
| 2 |
T |
Brown sugar |
|
|
Oil, for deep frying |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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