Pasuts Tolma - Lenten Tolma with Beans and Potatoes
Rustic heirloom recipe from the Vahagni village in Lori region (Armenia). One of my grandfather's favorite dishes.
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Ingredients
- 700 gram Pickled cabbage leaves
- 500 gram mashed potatoes
- 250 gram cooked beans
- 1/2 cup bulgur
- 2 tablespoon dried summer savory
- 1 cup pickle juice
Instructions
- Combine mashed potatoes with beans. Add the bulgur wheat.
- Season with summer savory, salt and pepper. Gradually add 1-2 tablespoons of pickle juice and mix well.
- Arrange the cabbage leaves on a cutting board or a clean surface.
- Add a tablespoon of the mixture and roll the cabbage leaves in bundles.
- Place them in a cooking pan in a single layer. Place an upside-down plate on top of it and pour over the remaining pickle juice.
- Let it come to a simmer and lower the heat to a low. Cook for 30-40 minutes until all the liquid has evaporated.
Servings: 8
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