Lentil Kufta


1 1/2 cups red lentils
1 medium onion, finely chopped and sauteed
1/2 bunch green onions, finely chopped
1 teaspoon salt
1 cup (or less) #2 bulgur
1 1/2 tablespoons red pepper/paprika
1/4 cup parsley, finely chopped


Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavier than cream soup. Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks during the cooling.
Form into desired shape, either into little falafel sized balls or into one big mound/pattie. Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.


You may have to get #2 bulgur at a Middle Eastern Grocery store. #2 refers to howw finely ground it is. This is one step up from what is used to make Tabouli.


1.0 servings


Friday, December 10, 2010 - 1:02am


Related Cooking Videos