Name: Armenian Dolma with Fermented Dough Base
Total time: 70 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 500 g all-purpose flour; 250 ml warm water; 10 g yeast; 10 g salt; 100 g onion; 100 g carrot; 100 g bell pepper; 2 cloves garlic; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp cumin; 100 g tomato paste; 100 ml water; 100 g grape leaves (canned)

A traditional Armenian dolma with a twist, using a fermented dough base instead of rice for a unique texture and flavor.

Method

In a large bowl, mix the flour, yeast, and salt. Gradually add warm water and knead until a smooth dough forms. Cover and let it rise for 1 hour at room temperature.
In another bowl, mix the onion, carrot, bell pepper, garlic, salt, pepper, paprika, cumin, and tomato paste. Add water and mix until well combined.
After the dough has risen, divide it into small balls and flatten each into a round shape. Place a small amount of the vegetable mixture in the center of each dough round, fold the sides, and roll tightly.
Arrange the stuffed dough rounds in a pot, add water, and simmer for 30 minutes.
Serve warm with a side of yogurt or lemon wedges.