Lentil & Bulgur Cakes
A vegetarian "kibbeh" with lentils in place of the meat.
Yield
4 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
dried |
|
| 3 | cups |
water
|
|
| 1 | x |
salt
to taste |
*
|
| ¾ | cup |
butter
|
|
| ¾ | cup |
cracked wheat (bulgur)
fine grade |
|
| 1 | medium |
onions
finely chopped |
|
| ¼ | cup |
green bell peppers
or red, finely chopped |
|
| ¼ | cup |
scallions, spring or green onions
finely chopped, white part and 2" of green parts |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| ¼ | cup |
mint leaves
fresh, chopped |
*
|
| 1 | x |
paprika
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
dried |
|
| 7.1E+2 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 177 | ml |
butter
|
|
| 177 | ml |
cracked wheat (bulgur)
fine grade |
|
| 1 | medium |
onions
finely chopped |
|
| 59 | ml |
green bell peppers
or red, finely chopped |
|
| 59 | ml |
scallions, spring or green onions
finely chopped, white part and 2" of green parts |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
mint leaves
fresh, chopped |
*
|
| 1 | x |
paprika
to taste |
*
|
Directions
Combine lentils, water and dash salt in heavy saucepan.
Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes.
Add more hot water if needed. Stir in ½ cup butter and bulgur.
Simmer 2 to 3 minutes. Remove from heat and cover. Set aside 15 minutes.
In heavy skillet, melt remaining ¼ cup butter over moderate heat.
Add onion.
Sauté until golden brown, stirring frequently. In large mixing bowl combine sautéed onions, lentil and bulgur mixture.
Dipping hands occasionally into bowl of warm water, knead mixture until well blended, 2 to 3 minutes.
Add 3 tablespoons sweet pepper, 3 tablespoons green onions, 3 tablespoons parsley and 3 tablespoons mint to mixture and mix well.
Adjust seasonings to taste.
Keeping hands moistened, form mixture into ½ patties.
Arrange on serving dish.
Sprinkle with reserved sweet pepper, green onions, parsley and mint.
Season to taste with paprika. Serve with cucumber and tomato salad.
