Yields about 30 kuftehs
1/4 tsp. black pepper
ROBYN'S NOTE ON SHAPING:
To make the shell as thin as possible, I lined a small plate with plastic wrap, took a golf ball sized piece of the 'dough', flattened it into a circle with my hand, then gently lifted it off the plastic - while trying not to break it. You really do have to keep a small bowl of water to dip your hands into for this process. The water helps 'glue' the outer shell together. After placing a spoonful of filling in the center, I gently encased the filling with the outer shell. Finally, I smoothed the surface with wet fingers, making sure the kufteh was flat on the bottom and slightly rounded on the top.
|Kuftehs ready to cook|
For more meatless kufteh recipes, be sure to check out Vospov (Lentil) Kufteh and Bulgur and Potato Kufteh.