* Exported from MasterCook *
Red Lentil Köfte with Tomato-Cucumber Salad
Recipe By :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size : 8 Preparation Time :0:00
Categories : Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1 medium white onion -- minced
1 carrot -- finely chopped
1 tablespoon tomato paste
2 teaspoons hot paprika
1 teaspoon ground cumin
1 cup red lentils -- picked over and rinsed
4 cups water
1 cup medium-ground bulgur
Salt and freshly ground pepper
To dust: -- all-purpose flour
To fry: -- vegetable oil
1 small red onion -- finely chopped
1 European cucumber -- peeled, halved, seeded and finely diced
1 small green bell pepper -- minced
1 pound tomatoes -- seeded and cut into 1/2-inch dice
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses -- (optional)
1/4 cup minced flat-leaf parsley
8 romaine lettuce leaves -- torn into large pieces
Melt the butter in a medium saucepan. Add the white onion and carrot and
cook over moderate heat, until softened, about 5 minutes. Stir in the
tomato paste, paprika and cumin, then add the lentils and water and
bring to a boil. Simmer over moderate heat until the lentils are tender
and have absorbed about three-fourths of the liquid, about 8 minutes.
Stir in the bulgur and remove from the heat. Let stand until the liquid
is absorbed and the bulgur is softened, about 20 minutes. Season with
salt and pepper. Transfer to a rimmed baking sheet; spread in an even
layer to cool.
Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16
portions; form into 3/4-inch-thick patties. Dredge the patties in the
flour, shake off any excess and set on a floured baking sheet. In a
large skillet, heat 1/4 inch of vegetable oil until shimmering. Working
in batches, fry the patties over moderately high heat, turning once,
until golden, about 5 minutes. Drain on paper towels. Add more oil to
the skillet as necessary.
In a large bowl, toss the red onion with the cucumber, bell pepper and
tomatoes. In a small bowl, whisk the olive oil with the lemon juice and
pomegranate molasses. Pour all but 2 tablespoons of the dressing over the
salad, season with salt and pepper and toss. Stir in 2 tablespoons of the
parsley.
In a large bowl, toss the romaine with the remaining 2 tablespoons of
dressing and arrange on a large platter. Set the lentil cakes on the
lettuce. Spoon the salad on top and sprinkle with the remaining parsley
and serve.
Serve 8
Make Ahead: The cooked lentil patties can be refrigerated overnight.
Reheat in a 350° oven before serving.
Cuisine:
"MidEastern"
Source:
"Food & Wine, Vegetable Plot, August 2002"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 340 Calories; 14g Fat (36.3%
calories from fat); 12g Protein; 44g Carbohydrate; 10g Dietary Fiber; 8mg
Cholesterol; 38mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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