| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried lentils |
| 3 |
c |
Water |
|
|
Salt |
| 3/4 |
c |
Butter |
| 3/4 |
c |
Bulgur, fine grade |
| 1 |
|
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 |
INSTRUCTIONS
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
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