Middle Eastern Lentil Kofta Bowl By Sy Recipes

MIDDLE EASTERN LENTIL & KOFTA BOWL BY SY

Steps:

• Mix the kofta ingredients and set aside.
• Put stock in a pot (non-stick Teflon) and after heated add; peas (lentils), celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
• Stirring occasionally.
• When the lentils are three quarters done, reserve about 1/2 cup for later use.
• Remove pot from stove and puree the soup, then back on the stove.
• After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
• Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot).
• When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
• The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
• While the soup is cooking, make the koftas.
• Form about 12-16 small flat kofta patties and fry with a little oil (or grilled).
• Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
• Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
• Do not over cook!
• Add the thick lentil soup to each bowl.
• Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
• Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!