Friday, August 20, 2010

Red Lentil-Potato Kufteh

Since no one, to date, has offered a recipe suggestion in our search for Sosie Catchatoorian’s request for a lentil-potato kufteh, Doug and I had to become creative.

We found a recipe for bulgur - potato kufteh, and changed it around to fit Sosie’s description. This is what I sent; her response follows.

Red Lentil and Potato Kufteh


Shell Ingredients:
1 cup dry red lentils, sorted, and rinsed

6 medium potatoes, cooked and mashed

1 cup flour

pepper, to taste


Filling (Meechoog) Ingredients:
2 medium onions, thinly sliced
3 Tbsp olive oil
1/4 tsp allspice
salt and pepper to taste
1/4 cup pine nuts
1/4 cup currrants
1 small potato diced and cooked
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vegetable oil for frying
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Shell Directions:
1. Cook red lentils in two cups of water until soft. Drain excess liquid.
2. In a bowl, combine the cooked lentils, mashed potatoes, flour and pepper. Set aside.


Filling Directions:
1. In a skillet, sauté onions in olive oil until soft, but not brown.
2. Add the seasonings, pine nuts, currants, cooked diced potato to the onion, mixing well.


To shape:
1. Take one tablespoon of the lentil mixture and shape into a ball the size of a large walnut.
2. Flatten the ball and place a teaspoonful of filling in the center. Reshape into ball.
3. Continue this process until all ingredients are used.


To cook:
1. Heat the oil in a deep pot. When it has reached 365ºF, slowly add a few balls in at a time. Fry until golden on both sides. Remove from oil and drain on paper towels.
2. Continue the frying process until all are cooked. 

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Upon receiving this, Sosie wrote:
“Robyn –

With the exception of the currants, it sounds like it could be it! I will try to make it and give you a report back.

Thank you so much!”



1 comment:

  1. I often cook lentils, because it is not only a very delicious product, but it is also incredibly useful and valuable with its nutrients.

    ReplyDelete