ARMENIAN LENTIL PATTIES
Make and share this Armenian Lentil Patties recipe from Food.com.
Provided by Engrossed
Categories Lentil
Time 40m
Yield 18 patties, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
- Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.
- Add pepper and stir well.
- Divide mixture into 18 portions and shape into patties.
- Mix 1 cup parsley with green onions and roll patties in mixture.
Nutrition Facts : Calories 200.9, Fat 5.2, SaturatedFat 0.7, Sodium 699.2, Carbohydrate 32.8, Fiber 9.7, Sugar 2.7, Protein 8.4
ARMENIAN LENTILS
Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree.
Provided by CASSANDRAHEARN
Categories Side Dish Beans and Peas
Time 48m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
- Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
- Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 40.6 g, Cholesterol 3.7 mg, Fat 8.4 g, Fiber 13.2 g, Protein 16 g, SaturatedFat 1.7 g, Sodium 921.6 mg, Sugar 8.4 g
RED LENTIL AND BULGUR KUFTEH
I adapted this from an Armenian recipe that I found on the back of my packet of red lentils. Kufteh (Persian), köfte (Turkish), and kibbeh (Arabic) are round walnut size patties usually made from pounded meat (the word means "pounded") but sometimes made with fish or vegetable pulp, mixed with fine bulgur, herbs, and spices. Serve this vegetarian version as an appetizer or a side dish.
Provided by Martha Rose Shulman
Time 1h30m
Yield about 30 kufteh, serving 6 to 8 as an hors d'oeuvre.
Number Of Ingredients 10
Steps:
- Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 1 gram
ARMENIAN LENTIL AND BULGUR CAKES
A vegetarian kibbee from The Cuisine of Armenia. Great with cucumber and tomato salad, tzatziki, pita, rice pilaf, etc. I leave the red/green pepper per family preferences.
Provided by winkki
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine lentils, water and salt in heavy saucepan.
- Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
- Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
- In heavy skillet, melt remaining 1/4 cup butter over med heat.
- Add onion and saute until golden brown; stir frequently.
- In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
- Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
- (Wet hands again as needed).
- Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
- Adjust seasonings to taste.
- Keeping hands moistened, form mixture into 1/2" thick patties.
- Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
- Season to taste with paprika.
- (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).
Nutrition Facts : Calories 583.8, Fat 35.5, SaturatedFat 22, Cholesterol 91.5, Sodium 300.7, Carbohydrate 53.2, Fiber 20.7, Sugar 2.7, Protein 16.7
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