Armenian Lentil and Bulgur Cakes

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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?).
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