How to Make Vospov Kofte (Red Lentil Kofte)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier, gluten-free option, while crushed crackers are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Add 1 cup of red lentils to 3 cups of water in a pot.

Add 1/4 cup of extra virgin olive oil and 1 teaspoon of salt to the pot.

Bring to a boil over high heat, then lower to a gentle simmer and cover for 20-25 minutes, stirring occasionally.

After 25 minutes, check that the lentils are soft and turn off the heat.

Add 1 cup of fine grind bulgur to the lentils and mix together, ensuring the bulgur is hydrated.

In a skillet over medium-high heat, melt 4 tablespoons of butter.

Add 1 chopped onion and cook for 8-10 minutes until softened and slightly browned.

Stir in 1 teaspoon of Aleppo pepper, 1 teaspoon of cumin, 1/4 teaspoon of black pepper, 1/4 teaspoon of all spice, and 1/4 teaspoon of salt, cooking until fragrant.

Combine the onion mixture with the lentil-bulgur mixture and add 2 tablespoons of chopped parsley, mixing well.

Let the mixture cool to room temperature for 30-45 minutes, then refrigerate for another 30 minutes to firm up.

Use a quarter cup measure to portion out the mixture into 16 pieces, then shape each into 3-inch logs.

Prepare a salad by chopping 3/4 cup of parsley, 1/4 cup of mint, and slicing 4 scallions thin.

In a bowl, combine the herbs with 1 tablespoon of olive oil and 2 teaspoons of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens