1 c Dried lentils
3 c Water
Salt
3/4 c Butter
3/4 c Bulgur, fine grade
1 md Onion, finely chopped
1/4 c Finely chopped green or
-sweet red pepper
1/4 c Finely chopped green onions
-(white part and 2″ of
-green parts)
1/4 c Finely chopped parsley
1/4 c Finely chopped fresh mint
Paprika
A vegetarian “kibbeh” with lentils in place of the meat. From “The
Cuisine of Armenia,” by Sonia Uvezian.
Combine lentils, water and dash salt in heavy saucepan. Bring to boil
over high heat, then simmer until lentils are tender, about 20
minutes. Add more hot water if needed. Stir in 1/2 cup butter and
bulgur. Simmer 2-3 minutes. Remove from heat and cover. Set aside 15
minutes.
In heavy skillet, melt remaining 1/4 cup butter over moderate heat.
Add onion. Saute until golden brown, stirring frequently. In large
mixing bowl combine sauteed onions, lentil and bulgur mixture.
Dipping hands occasionally into bowl of warm water, knead mixture
until well blended, 2-3 minutes. Add 3 tablespoons sweet pepper, 3
tablespoons green onions, 3 tablespoons parsley and 3 tablespoons
mint to mixture and mix well. Adjust seasonings to taste.
Keeping hands moistened, form mixture into 1/2 patties. Arrange on
serving dish. Sprinkle with reserved sweet pepper, green onions,
parsley and mint. Season to taste with paprika. Serve with cucumber
and tomato salad.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
4 Servings