Red lentil patties (Adass ballou’)

October 17, 2014  • 

 

I learned about this dish through my friend Asma, who is of Kurdish origin. It has all the attributes of a warm weather meal; it is served at room temperature with fresh veggies and a glass of ayran. Light, but filling. Easy to master and versatile (use any spices you like). 

  • INGREDIENTS: 6 servings
  • 1 cup red lentils, rinsed under tap water and drained
  • 4 cups water
  • salt, pepper, to taste
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon cumin
  • 3/4 cup fine bulgur 
  • 1 cup chopped herbs (parsley or cilantro)

1. Boil the lentils in the water until they disintegrate and soften; add the bulgur and spices. Cover and let the mixture rest for about 15 minutes. Add the herbs and mix enough until the mixture gets a bit doughy. Shape into patties or kibbeh as shown in the photo above. Serve with raw veggies and yogurt drink.


red lentil patties

NOTE: The lentil patties can be fried in olive oil. Variations to this recipe include adding a chopped onion to the dough, or pan-frying the onion then adding it; also nice is the addition of a touch of chili paste if you like a bit of heat.

If the mixture is too “wet”, cook it a bit longer to get the right consistency, OR add more bulgur.

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