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Title: Lentil and Bulgur Cakes
Categories: Main
Yield: 4 Servings
| 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 part |
| 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.
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