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.
- 1 cup dried lentils
- 3 cups water
- 1 dash salt
- 3/4 cup vegan margarine
- 3/4 cup bulgur, fine grade
- 1 medium onion, finely chopped
- 1/4 cup green pepper or 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
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?).