Vospov Kofte (Red Lentil Kofte)

All of this was tasty - I wasn't sure how to eat it, let alone serve it. But the salad - my stars. What a delicious way to eat lentils.

This isn't enough to serve as an entree, but I coupled it with a bisque and it was a perfect combination for a light dinner.

Vospov Kofte (Red Lentil Kofte)
Cooks Illustrated

Kofte
3 c water
1 c red lentils, rinsed
1/4 c olive oil
1 1/4 tsp table salt, divided
1 c bulgur, fine-grind
4 T unsalted butter
1 onion, chopped fine
1 tsp aleppo pepper, ground
1 tsp cumin
1/4 tsp pepper
1/4 tsp allspice, ground
2 T parsley, chopped

Salad
3/4 c parsley, chopped
4 scallion, sliced thin
1/4 c mint, chopped
1 T olive oil
2 tsp lemon juice
1 tsp sumac, ground
1/2 tsp aleppo pepper, ground
1/4 tsp table salt

FOR THE KOFTE: Bring water, lentils, oil, and 1 teaspoon salt to boil in large saucepan over high heat. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until lentils are fully broken down, 20 to 25 minutes. Place bulgur in large bowl.

Pour lentil mixture over bulgur, stir until uniform, and set aside. Wipe out saucepan with paper towel. Melt butter in now-empty saucepan over medium-high heat. Add onion, Aleppo pepper, cumin, pepper, allspice, and remaining ¼ teaspoon salt. Cook, stirring frequently, until onion is softened and just beginning to brown, 8 to 10 minutes. Add parsley and onion mixture to lentil mixture and stir until uniform. Transfer to bowl and let cool completely, 30 to 45 minutes. Refrigerate until stiffened enough to mold, about 30 minutes.

Using ¼-cup dry measuring cup sprayed with vegetable oil spray, divide mixture into 16 portions (respray cup if mixture starts to stick). Using your slightly moistened hands, press and roll each portion into 3-inch log. Arrange around perimeter of platter.

FOR THE SALAD: Toss all ingredients together in bowl.

Top kofte with salad; serve at room temperature.

Comments

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.

Donut Army

Search This Blog