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Saturday, September 12, 2015

Rose and Virginia’s ‘Lentil Kufta’

Today the Women’s Guild of St. David Armenian Church (Boca Raton, FL) resumes its schedule of activities after a relatively quiet summer. To kick-off the season, a covered-dish luncheon is being held after the general meeting. It’s always a joy to immerse ourselves with the comradery of those we haven’t seen in a while – and – what better way to do this than to chat and dine over some mighty tasty homemade dishes.

What to prepare? I found a recipe, in my bulging collection, for Lentil Kufta – a combination of red lentils and bulgur – that was handed down from my father’s cousins Rose Garjian and Virginia Victoria.
It’s simple and delicious, and is best served at room temperature.

Lentil Kufta Balls

Rose and Virginia’s ‘Lentil Kufta’
Yield: about 3 dozen (1-1/2 inch) balls

Ingredients:
1 cup red lentils
4 cups water
1 cup fine (#1) bulgur
1 large onion chopped
2/3 cup olive oil (NOTE: I used 1/3 cup of oil.)
1/3 cup parsley, washed and finely chopped (reserve some as garnish)
 3 scallions, washed and finely chopped (reserve some as garnish)
Salt, cayenne pepper (or paprika), freshly ground coriander seed, and cumin to taste


Directions:

Sort through the lentils discarding any foreign particles.
Unwanted particles removed from lentils

Bring 4 cups of water to a boil; add 1 cup red lentils. Reduce heat to medium and cook, with tilted cover, until lentils are tender, about 15 minutes. Caution: Keep an eye on the pot to prevent it from boiling over. Remove from heat, then add 1 cup fine bulgur. Mix well. (Bulgur will soften from the existing heat and moisture.) Add seasonings. NOTE: At this point this can be made in advance.

Heat oil in a skillet on a medium setting. Sauté the chopped onions in olive oil until they are transparent, about 15 minutes. Stir occasionally. Remove onions with a slotted spoon; drain on paper towel to remove excess oil. Add onions to the lentil-bulgur mixture. Blend until well combined. Mix in most of the chopped parsley and scallions to the mixture. Allow mixture to cool before shaping.
Sauteing onions






Lentil-bulgur mixture


Shape into small sausage shapes or walnut-sized balls; place on serving platter. Sprinkle remaining chopped parsley and scallions on top as garnish. Serve at room temperature.

NOTE: I used a small-sized scoop to create ball-shapes.



     

1 comment:

  1. Wonderful Recipe, made it today and will serve tomorrow for dinner. Also because we live in the South I will try to dry some to see how they taste. My relatives that live in Yerevan will be surprised when I cook this and the Lavish...Thank You

    ReplyDelete