2 cups water
1 cup red lentils
½ cup fine bulgur
4 tbs olive oil
1 small onion, chopped fine
1 plum tomato, chopped fine
2 tsp cumin
red pepper flakes to taste
salt to taste
green parts of 3 scallions
sliced lettuce leaves
mint leaves
olive oil
• Bring water to boil. Add lentils, stir, and turn heat to low. Cover the pan partially.
• In about 10 minutes the lentils should be cooked, and the water almost absorbed. Turn the heat off. Cover pan completely, let it rest, and stir gently.
• Meanwhile, in a skillet heat oil. Cook chopped onions until soft. Add tomatoes and cumin. Cook a few more minutes.
• Transfer the contents of the skillet – along with the oil – to the lentil mixture. Add salt, pepper flakes and scallion slices. Mix well. Let it cool completely.
• Take walnut-size pieces and shape them into stubby “fingers” by gently squeezing the mixture in your palm.
• Decorate with mint leaf and nestle each in lettuce leaves. Drizzle additional olive oil.
Makes about two dozen patties.
Serve as part of meze table.
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