1 cup (split or whole) red* lentils. Sort over for foreign materials, and rinse well.
½ cup fine bulgur**
1 cup onion, finely chopped
1 tablespoon olive oil
1 cup fresh parsley, well chopped. Divide in half (1/2 cup is for garnish).
2 teaspoons ground cumin
¾ teaspoon salt

Optional Garnish
3 finely sliced scallions
1/2 cup remaining fresh parsley, well chopped
Dash of cayenne pepper or paprika

1. Place the lentils in a large saucepan with 2½ cups water, and bring to a boil. Partially cover, and simmer stirring occasionally, until most of the water is absorbed; 10 minutes for split lentils or 15-20 minutes for whole lentils.                                                                                                                                                          2.Remove from heat, mix in the bulgur, cover, and set aside to cool.

3. Sauté the onion in olive oil until golden brown. Set aside.

4. Meanwhile, place ½ cup of the chopped parsley, cumin, and salt in a large bowl. Set aside.

5. Transfer the lentil/bulgur mixture into the large bowl. Add the sautéed onion.

6. Knead for about 5 minutes with moist hands. Form a large ball, cover, and refrigerate.

7. Before serving, break off handfuls of the mixture and shape into patties, arranging them onto a platter.

Optional Garnish: Mix the sliced scallions with the remaining ½ cup chopped parsley, and sprinkle on top. Add a dash of cayenne pepper or paprika for a pop of flavor and color!

Serve in pita bread, with Jajek (yogurt and cucumbers), and sliced tomatoes or a salad. Makes a nice vegetarian sandwich.

*Red lentils are orange in color. Before cooking, it’s always best to rinse and sort your lentils, removing any dirt, stray pebbles, or twigs.

**Fine bulgur is available in grocery stores with ethnic food sections or at stores specializing in Middle Eastern foods. Coarse bulgur needs to cook longer.

Makes 7, ½ cup servings
© Mary Hunt
12/27/22