Servings: roughly 6
Serving Size: 2-3 kuftes
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes. This includes some wait time
Ingredients:
Roughly half a bunch of scallions (typically 3 scallions)
Half a bunch of fresh flat leafed parsley
1 cup of #1 bulgur (cracked wheat)
1 cup of red lentils
1 large yellow onion
8 tablespoons (1 stick) of unsalted butter. For a slightly healthier alternative, use half a stick of butter and a few tablespoons of olive oil
3 cups of water
Spices: salt, Aleppo pepper, paprika, cumin
Price for buying ingredients from scratch: $12.10
Cost of recipe: $4.32
Cost per serving: $0.72
Instructions:
Cooking Lentils
Rinse off the lentils in a strainer with cold water.
Fill a medium sized pot with three cups of water.
Put the lentils in the pot and add a pinch of salt.
Turn on high heat and bring to a boil.
Once boiling, lower the heat and bring to a simmer.
Put on a lid and cook for 25 minutes. Stir periodically.
Take off the lid and cook for an additional 5 minutes.
Preparing & Cooking Add-ins
It is advisable to do this while the lentils are cooking.
Thinly slice the scallions. Try to keep the white and green parts separated. The white slices will be kneaded into the lentils while the green slices will be used as garnish.
Finely dice/mince a medium yellow onion.
Melt the butter (or butter and oil combination) in a small pan.
Sauté the onions in the pan with two pinches of salt and cook until they are translucent. You do not want them to brown.
Add a few dashes of Aleppo pepper and one dash of paprika.
While the onion is cooking, pick the parsley off the stems.
Ensure that the parsley is dry and finely chop the leaves. Set aside some of the parsley for garnish. The remainder will be kneaded into the lentils.
Putting It All Together
You will need a large pan or tray with edges for the kneading process. A large bowl can also be used, but this may be slightly more difficult.
Dump the bulgur in the pan.
Add the cooked onions on top and mix together with a spoon.
Pour the cooked lentils into the pan and mix all of the contents. At this time it should look soupy. If it looks far too liquidy, add a small handful of bulgur.
Set aside at room temperature for 15-20 minutes to allow for the mixture to cool and the bulgur to soften. You need the contents to be cool enough for you to touch and handle. This may take less than 15 minutes or more than 20 minutes based on your tolerance. If the pan you are using has a lit do it, put it on during this time. If you do not have a lid, you can leave it out open or cover with foil.
Before you begin kneading, fill a bowl with warm or room temperature water and set it next to you. Wet your hands before kneading and periodically dip them in the bowl during the kneading process.
Knead the contents of the pan by flipping it over and squishing it into the palms of your hands repeatedly.
Once the mixture is thoroughly incorporated, mix and knead in spices:
½ teaspoon of Aleppo pepper, cumin, and paprika.
A dash of salt.
White slivers of scallions.
A few handfuls of chopped parsley.
Taste a small amount and add additional spices as desired.
Shape the kufte: Take a small handful, roll it between your palms, then gently squeeze it under your fingers while making a fist. This will result in a shape that resembles a kebob. Alternatively, you can make small balls or flat patties.
Before serving, garnish with the remaining green slivers of scallions and chopped parsley.
Example of kneading:
Notes:
This dish can be eaten at room temperature or cold straight out of the refrigerator.
Parsley often goes limp quickly. To revitalize it, place the parsley in a bowl of cold water and let it sit. This will allow turgor pressure to crisp up the parsley. If you do this, make sure to dry the leaves completely before using them in your cooking.
Red lentil kufte / vosp ov kufte pairs well with cabbage / lahana salad.
Spicy Hungarian paprika or cayenne pepper can be used in lue of Aleppo pepper.
The number associated with bulgur corresponds with the coarseness of the grain. #1 Bulgur is the finest type.
Footprinting:
Carbon Footprint of Recipe: 1.93kg (4.25 lb) CO2e
Carbon Footprint Per Serving: 321.67g (0.71 lb) CO2e
Water Footprint of Recipe: 610.7 gallons
Water Footprint Per Serving: 101.8 gallons
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