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