Armenian Lentil Kibbeh
Great vegan mezze or main course.
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Ingredients
- 200 g Red Lentils washed and drained
- 200 g fine bulgur washed and drained (or cooked rough bulgur, but texture will be more grainy)
- 4 tbsp olive oil
- 1 medium Onion finely chopped
- 3 garlic cloves minced
- 2-3 tbsp tomato paste
- 1-2 tsp Aleppo Pepper
- 1 tsp
Paprika
- 1 tsp ground cumin
- Small bunch fresh parsley chopped and 2 TBL reserved to garnish
For Garnish:
- 1/2 tsp Sumac
- 1/2 tsp Aleppo Pepper
- Drizzle of olive oil
Instructions
- In a medium saucepan, add lentils with 2 cups of cold water, bring to a boil, simmer for 20-30 minutes uncovered, until lentils are mushy and most water is gone. Season with salt and transfer to a big bowl.200 g Red Lentils
- Add bulgur and mix well. Cover and let sit together.200 g fine bulgur
- In a medium pot, sauté onion in olive oil for 5 minutes or until soft.4 tbsp olive oil, 1 medium Onion
- Add garlic and sauté 2 minutes.3 garlic cloves
- Add tomato paste and spices. Cook for 2 minutes.2-3 tbsp tomato paste, 1-2 tsp Aleppo Pepper, 1 tsp
Paprika
, 1 tsp ground cumin - Let mixture cool a bit and add on top of lentils. Add parsley reserving some for garnish. Refrigerate kibbeh overnight to set.Small bunch fresh parsley
- Rinse hands with cold water and cut off balls of the cold kibbeh and form in an oval shape with a finger indent.
- Garnish with olive oil, Aleppo pepper, sumac, and parsley.1/2 tsp Sumac, 1/2 tsp Aleppo Pepper, Drizzle of olive oil
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