Damietta Dolma
Damietta — Mother recipe · ar de en es fr it ja pt ru zh
A delicious Damietta version of dolma, a traditional dish prepared with lentils and vegetables.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 200 g of lentils
- 1 onion
- 2 carrots
- 1 red bell pepper
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of sugar
- 1 tablespoon of olive oil
- 10 lettuce leaves
- Water for cooking
Method
- Rinse the lentils well and cook them in boiling water with salt and pepper for 20-25 minutes, until they are soft.
- Dice the onion, carrots, and red bell pepper into small cubes.
- In a pan, sauté the vegetable mix in olive oil and add salt, pepper, and sugar. Cook for 10-15 minutes, until the vegetables are soft.
- Remove the lettuce leaves and stuff the cavities with the vegetable and lentil mixture.
- Re-roll the lettuce leaves and place the dolma in a pot with boiling water. Cook for 10-15 minutes.
- Serve hot, ideally with a Greek yogurt or tomato sauce dip.
The story
Damietta dolma have an ancient history with roots in the Middle East, but they have evolved into a local version using lentils and local vegetables.
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