Lentil Kufte

Also known as: lentil kofte; vosbov kufte; mejmekli kufte.

I'm including this recipe because I struggled (read: failed) to find a respectable recipe on the internet. This recipe will yield delicious lentil kufte. It comes from the Armenian classic, "Rose Baboian's Armenian-American Cook Book." Mrs. Baboian assembled a crack team of Armenian ladies to refine an endless number of Armenian recipes, as well as some American recipes. I'm proud that my great-grandmother can be counted among the women who compiled this excellent resource. If you want to cook Armenian food, this book is indispensable. Note, the book includes a chart to help you make this recipe for up to 126 hungry people.  This version will serve 3-5 people.

INGREDIENTS:

1 cup red lentils
2.5 cups of water
1.5 teaspoons of salt
0.5 teaspoon of paprika
0.5 teaspoon of cayenne
1 small (1/3 cup) chopped onion
1/4 cup clarified butter or vegetable shortening (Crisco)
1 stick (1/2 cup) of butter
1.25 cups fine bulgar (Baboian's recipe calls for medium, but I prefer fine)
1/4 cup finely chopped scallions
1/4 cup chopped green pepper
1/4 cup chopped parsley

DIRECTIONS:

* Wash the lentils.
* Add lentils and water to large saucepan, bring to a boil, then simmer 20-25 minutes or until lentils are soft.
* Mix in salt, paprika, and cayenne. Set aside.
* Put bulgar in a large mixing bowl. Set aside.
* In a frying pan, brown the onion in the clarified butter.
* Once the onions are pink, add the butter and simmer until all lumps are melted.
* Add the onion and butter mixture to the mixing bowl with the bulgar. Also add the lentils.
* Mix thoroughly, then let it stand for 30 minutes, or until bulgar is soft.
* Knead the mixture.
* Add the scallions and green pepper. Add most of the parsley, but reserve some for garnish.
* Shape into approximately 12 kuftes (little football shaped clumps).
* Garnish with remainder of parsley and some paprika.

SERVE IMMEDIATELY

Grandmother Norian's Aintabsi Pias (Black-eyed Pea Salad)

This dish is great for summer picnics!

INGREDIENTS:

2 cans of black-eyed peas (drained well)
1/2 head chopped parsley (not Cilantro)
1 medium onion, thinly sliced into half-moons or finely chopped
1 jar of chopped, red pimiento
1/2 cup sliced, pitted black olives
Juice of 1-2 lemons (depends on how dry lemon is); strain out pulp and seeds.
1-2 tsp. olive oil (optional)
1/2 tsp. salt (you may need to add more at the end)
1/8 tsp. garlic powder (optional)
Dash of cayenne
Dash of paprika

DIRECTIONS:

* Place drained black-eyed peas in large mixing bowl.
* Add chopped parsley, chopped onion, pimiento, and olives.
* Drizzle on olive oil.
* Add juice of 1 lemon (you can add more lemon juice later); 1/2 tsp. salt; garlic powder; cayenne and paprika.
* Mix together gently--don't mush the peas!
* Taste for salt as well as lemon juice; add more if needed.
* Serve chilled.  Refrigerate leftovers.

Mojo Picon

INGREDIENTS:

5 cloves garlic
1 teaspoon cumin seeds
2-3 dried chiles
Salt
Bread*
1/2 teaspoon of paprika
2-3 tablespoons red wine vinegar
4-5 tablespoons olive oil
Water (roughly 1/2 a cup, add as needed)

*The recipe I have recommends 3-4 tablespoons of breadcrumbs, but I add small chunks of bread until the desired thickness is achieved. You can use Italian table bread, French boule bread, or even straight-up American white bread - or whatever.

DIRECTIONS:

* In a food processor, add cumin, garlic, chiles, and salt. Blend well.

* Add paprika, vinegar, and oil. Blend well.

* Add bread and water and blend until desired thickness and taste are achieved. (I like it relatively thick.)

I SERVE WITH:

* Papas Arrugadas

Papas Arrugadas

INGREDIENTS:

Small new potatoes (or comparable potatoes)
Course sea salt
Water

DIRECTIONS:

* Add potatoes to a pot of very salty water. I usually use two bags of small potatoes, and 12-20 ounces of coarse sea salt.

* Bring to a boil, then simmer for 20 minutes.

* Drain almost all the water from the pot, leaving just a small amount at the bottom. Dust the potatoes with a layer of salt.

* Then, place the pot on low heat until the salt crystalizes, shaking the pot occasionally.

* Remove pot from heat.

* Cover pot with a light towel for 5 minutes.

* Serve immediately.

I SERVE WITH:

Mojo Picon