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CLUB CUISINE TURC<br />
MAIN DISH:<br />
KÖFTE - VEGETARIAN<br />
Ingredients<br />
- rounded cup red lentils<br />
- 5 cups water<br />
- 1 1/2 cups fine bulgur<br />
- 4 tablespoons tomato paste<br />
- 3 teaspoons salt<br />
- 1/2 teaspoon black pepper<br />
- pinch of sugar<br />
- 1 teaspoon hot paprika flakes<br />
- 1 bunch of green onions, cleaned and chopped<br />
- 1 large bunch of flat leaf parsley, leaves only, thick stems removed, finely chopped<br />
- 1 tablespoon oil<br />
- 1 teaspoon lemon juice<br />
- lettuce leaves<br />
Instructions:<br />
1. Wash the red lentils in a wire mesh strainer until the water runs clear. Transfer the<br />
lentils to a large saucepan and add the water. Turn the heat to high and bring to a boil.<br />
2. Once the water boils, cover the pan leaving the lid cracked, reduce the heat and let<br />
the lentils boil until they are very tender and fall apart. Add more water, if needed as<br />
they cook.<br />
3. Once the lentils are fully cooked, there should be about one centimetre of water<br />
remaining on top of the lentils. If there is too much, gently drain some of the water. If<br />
there is too little, boil some water separately and add enough to bring it to the right<br />
level.<br />
4. While the lentils are still hot, stir in the tomato paste and seasonings. Then add the<br />
fine bulgur and stir together until well combined with a wooden spoon. Cover the pan<br />
again and leave it to cool down, at least 15 minutes.<br />
5. As the mixture cools down, the bulgur will absorb the extra liquid and become soft.<br />
6. When it's cool enough to handle, knead in the oil, lemon juice, green onions and<br />
chopped parsley until they are distributed well through the mixture. Finally, taste the<br />
mixture and add more salt and hot pepper to your taste.<br />
7. Line your serving platter with lettuce leaves, then begin making your meatballs.<br />
8. Using a piece of mixture about the size of a large walnut, form it into a long cylinder<br />
shape with tapered ends and place it on the platter. Repeat until all the mixture is<br />
finished.<br />
9. Serve the vegetarian Köftes with lettuce leaves and Shepherd’s Salad<br />
Club Cuisine Turc – ESN Nancy 09/04/2018