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.
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- 1 cup dried lentils
- 3 cups water
- 1 dash salt
- 3/4 cup butter
- 3/4 cup bulgur, fine grade
- 1 medium onion, finely chopped
- 1/4 cup green peppers or 1/4 cup red pepper, finely chopped
- 1/4 cup green onion, finely chopped (white part and 2 inch of green part)
- 1/4 cup parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 dash paprika
- 1Combine lentils, water and salt in heavy saucepan.
- 2Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
- 3Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
- 4In heavy skillet, melt remaining 1/4 cup butter over med heat.
- 5Add onion and saute until golden brown; stir frequently.
- 6In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
- 7Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
- 8(Wet hands again as needed).
- 9Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
- 10Adjust seasonings to taste.
- 11Keeping hands moistened, form mixture into 1/2" thick patties.
- 12Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
- 13Season to taste with paprika.
- 14(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?).
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Nutritional Facts for Armenian Lentil and Bulgur Cakes
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 583.7
- Calories from Fat 319
- Total Fat 35.5 g
- Saturated Fat 22.0 g
- Cholesterol 91.5 mg
- Sodium 300.7 mg
- Total Carbohydrate 53.1 g
- Dietary Fiber 20.6 g
- Sugars 2.6 g
- Protein 16.7 g