|My grandmother's recipe for Bulgur and Potato Kufteh|
Please forgive my delay in posting.
Doug and I are living out of suitcases as we begin a new chapter of our lives in a new location.
After spending almost 40 years in south Florida, we finally decided to move to South Carolina, just outside of Charlotte, NC where there is an Armenian Church (St. Sarkis) and Middle Eastern stores with our favorite ingredients which will allow us to continue our mission of cooking and preserving Armenian recipes.
We will miss St. David Church and the friends we've known for so long, but they will forever be with us in our hearts.
We haven't actually moved into our new home yet, but once we have unpacked and set up our new kitchen, we'll be back in full swing.
In the meantime, please enjoy a Lenten recipe my grandmother, Yeranouhe, used to make.
Bulgur and Potato Kufteh
Yield: 8 pieces, depending on size
½ cup #1 (fine) bulgur
3 Tbsp. olive oil
½ cup finely chopped red peppers (NOTE: a combination of red and green peppers can be used)
1 cup finely chopped onion
½ lb. boiled, peeled potatoes
¼ cup finely chopped parsley
1 Tbsp. red pepper paste softened with 1 Tbsp. water (tomato paste with a dash of cayenne pepper can be substituted)
½ tsp. cumin
Dash of black pepper
1 tsp. salt
NOTE: This recipe can easily be doubled.
1. Place bulgur in a bowl adding just enough warm water to cover it. Cover bowl with plastic wrap. Allow to sit for about 10 minutes, or until water is absorbed. Test bulgur to make sure it has softened to a tender, yet slightly chewy texture. Drain any excess liquid.
2. In a skillet, heat the olive oil over medium-high heat. Sautė the peppers and onions until they soften, about 10 minutes. Set aside to cool.
3. Gently mash the boiled potatoes and set aside.
|Bulgur - potato mixture prior to shaping|
5. Shape as desired –cigars; round, flat patties, etc. Arrange on a platter
To serve: wrap in lettuce or grape leaves - or simply eat with a fork!