Title: Kotah dolmeh
 Categories: Iranian, Snacks, Vegetarian
      Yield: 72 Pieces
 
MMMMM---------------------------DOUGH--------------------------------
      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

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.