Armenian Lentil And Bulgur Cakes Recipes

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ARMENIAN BULGUR WHEAT AND LENTILS WITH SWEET PEPPERS



Armenian Bulgur Wheat and Lentils With Sweet Peppers image

A delicious meatless main course or hearty appetizer. This is adapted from a recipe in Feast From the Mideast by Faye Levy, with a few minor changes. Her recipe includes parsley, which you may add at the last step, but I'm not a big parsley fan so I omit it. I recently discovered bulgur wheat and am looking for more ways to enjoy this delicious, easy-to-use grain.

Provided by Dan H

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup brown lentils
2 cups chicken broth
5 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
2 medium onions, diced
1 cup Bulgar wheat
1/2 teaspoon cayenne pepper
1 teaspoon paprika
salt & fresh ground pepper
1/4 cup green onion, chopped

Steps:

  • Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve.
  • Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
  • Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
  • Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes.
  • Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
  • Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.

Nutrition Facts : Calories 416.6, Fat 18.5, SaturatedFat 2.7, Sodium 391.5, Carbohydrate 47.4, Fiber 19, Sugar 5.9, Protein 17.5

ARMENIAN LENTIL AND BULGUR CAKES



Armenian Lentil and Bulgur Cakes image

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.

Provided by winkki

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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 of fresh mint, finely chopped
1 dash paprika

Steps:

  • 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?).

Nutrition Facts : Calories 583.8, Fat 35.5, SaturatedFat 22, Cholesterol 91.5, Sodium 300.7, Carbohydrate 53.2, Fiber 20.7, Sugar 2.7, Protein 16.7

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