Red Lentil Kufte
|Red lentils||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Onion||1 Large, finely minced|
|Cracked wheat||1 Cup (16 tbs) (Bulgur)|
|Green onions||3 , minced|
|Parsley||1⁄2 Bunch (50 gm), minced|
|Hot red pepper||To Taste|
In a large pot combine the lentils with the water.
Bring to boil over high heat.
Reduce heat and simmer about twenty-five to thirty- five minutes, or until the lentils are very soft.
Add more water, if necessary, and cook until water is absorbed.
Meanwhile, heat the butter in a skillet and saute the onion until golden brown.
Transfer to a large bowl and stir in the bulgur and cooked lentils.
Cover and leave at room temperature about twenty minutes or longer, or until the bulgur softens in the hot mixture.
Moisten your hands with a little warm water and knead the kufte about three to five minutes.
Mix in half the green onions.
Add the salt and red pepper, blending well.
Knead a little more.
Shape into walnut-size balls or patties, dipping your hands into warm water as you work to keep the kufte from sticking to your hands.
Garnish with the parsley and remaining green onions.
Sprinkle with more red pepper (or paprika) and serve immediately with pickles.
Note: Red Lentil Kufte can also be served as an hors d'oeuvre.