Middle Eastern Lentil Kofta Bowl By Sy Recipes

VEGAN MIDDLE EASTERN SOUP

Steps:

• Heat oil and saute onions until brown.
• Add vegetables and spices. Pour enough water to barely cover the vegetables.
• Cover and let it to boil. Reduce heat and simmer until the vegetables are tender.
• Add chickpeas, salt and pepper and cook another 15 minutes.
• Infuse love and serve with cilantro or parsley on top!

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!

LAMB KOFTA WITH FATTOUSH

Steps:

• Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).
• Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.
• Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.
• Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.

JACOB'S MIDDLE EASTERN LENTIL SOUP

Steps:

• Rinse lentils, discarding and stones, or blemished lentils; drain.
• Heat oil in a large saucepan over medium-high heat until hot.
• Add onion and bell pepper, cook and stir 5 minutes or until tender.
• Add cumin and ground red pepper and stir 1 minute.
• Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
• Cover and simmer 20 minutes.
• Stir in salt and simmer 10 minutes more or until lentils are tender.
• Stir in lemon juice and serve.

TABOULI

Steps:

• In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
• If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
• This step is very important!First three ingredients must be minced very finely.
• In a medium bowl, add all ingredients together and stir well.
• If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
• Let sit in the fridge for about 1 hour for the flavors to meld.
• Enjoy!

MIDDLE EASTERN LENTIL & KOFTA BOWL BY SY

Steps:

• Mix the kofta ingredients and set aside.
• Put stock in a pot (non-stick Teflon) and after heated add; peas (lentils), celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
• Stirring occasionally.
• When the lentils are three quarters done, reserve about 1/2 cup for later use.
• Remove pot from stove and puree the soup, then back on the stove.
• After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
• Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot).
• When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
• The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
• While the soup is cooking, make the koftas.
• Form about 12-16 small flat kofta patties and fry with a little oil (or grilled).
• Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
• Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
• Do not over cook!
• Add the thick lentil soup to each bowl.
• Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
• Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.