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.
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.