| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sandwiches |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
FINE BULGHUR SOAKED IN HOT WATER TO COVER |
| 2 |
c |
COOKED GARBANZOS (MAY BE CANNED; BUT DRAINED, RESERVE LIQUID) |
| 2 |
|
CLOVES GARLIC |
| 3 |
tb |
BREAD CRUMBS |
| 1 |
|
EGG |
| 1/2 |
ts |
SALT |
| 1/2 |
ts |
CUMIN |
| 1/4 |
ts |
TURMERIC |
| 1/4 |
ts |
CORIANDER |
| 1/8 |
ts |
BLACK PEPPER |
| 1/8 |
ts |
CAYENNE |
| 1 |
tb |
PARSLEY; FRESH |
| 1/2 |
ts |
MARJORAM |
| 1 1/4 |
ts |
PAPRIKA |
| 1/4 |
ts |
THYME |
| 1/2 |
|
ONION |
INSTRUCTIONS
Combine all ingredients in food processor or blender and whirl until
smooth. Chill. Shape into small patties. Saute in non-stick pan sprayed
with Pam until lightly browned on both sides. May also be sprayed with Pam
and baked at 350' until lightly browned. Serve in split pita bread with
taratour sauce and relish.
Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
A Message from our Provider:
“Forbidden fruits create many jams”