By emensah m
Preheat your oven to 375°F (190°C).
Rinse 150 g of red lentils under cold water and cook them in a large pot of boiling water for about 10-15 minutes until they are soft but not mushy. Drain well.
In a separate bowl, soak 80 g of fine bulgur in enough hot water to cover, for about 10 minutes, until softened. Drain any excess water.
Finely chop 1 small onion and mince 2 cloves of garlic.
In a large mixing bowl, combine cooked lentils, soaked bulgur, chopped onion, minced garlic, 1 tsp each of ground cumin and coriander, 1/2 tsp ground cinnamon, salt, pepper, 2 tbsp of tomato paste, and either 1 beaten egg or 2 tbsp plain yogurt for binding. Mix until well combined.
Form the mixture into small oblong patties or koftas.
Heat 1 tbsp of olive oil in a frying pan over medium heat. Lightly fry the koftas until they are browned on both sides, about 3-4 minutes per side. Then transfer them onto a baking sheet.
Bake the koftas in the preheated oven for 20 minutes.
While the koftas are baking, prepare the tomato sauce by adding the 400 g of canned tomatoes to a saucepan with a pinch of ground cinnamon, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
For the saffron rice, rinse 1 cup of basmati rice under cold water until the water runs clear. Then, in a pot, heat 2 tbsp of olive oil, add a pinch of saffron or turmeric, and then add the rice. Stir briefly to coat the grains.
Add 2 cups of water to the rice, bring to a boil, and then cover and reduce the heat to low. Cook for 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork before serving.
Serve the koftas warm, on top of the saffron rice, drizzled with the tomato sauce. Garnish with fresh cilantro or parsley. Optionally accompany with roasted carrots or a simple cucumber-tomato salad on the side.
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By emensah m
This Vegetarian Main Course Middle Eastern recipe is ready in 1 hour 30 minutes and features red lentils, fine bulgur, onion and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 375°F (190°C).
Rinse 150 g of red lentils under cold water and cook them in a large pot of boiling water for about 10-15 minutes until they are soft but not mushy. Drain well.
In a separate bowl, soak 80 g of fine bulgur in enough hot water to cover, for about 10 minutes, until softened. Drain any excess water.
Finely chop 1 small onion and mince 2 cloves of garlic.
In a large mixing bowl, combine cooked lentils, soaked bulgur, chopped onion, minced garlic, 1 tsp each of ground cumin and coriander, 1/2 tsp ground cinnamon, salt, pepper, 2 tbsp of tomato paste, and either 1 beaten egg or 2 tbsp plain yogurt for binding. Mix until well combined.
Form the mixture into small oblong patties or koftas.
Heat 1 tbsp of olive oil in a frying pan over medium heat. Lightly fry the koftas until they are browned on both sides, about 3-4 minutes per side. Then transfer them onto a baking sheet.
Bake the koftas in the preheated oven for 20 minutes.
While the koftas are baking, prepare the tomato sauce by adding the 400 g of canned tomatoes to a saucepan with a pinch of ground cinnamon, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
For the saffron rice, rinse 1 cup of basmati rice under cold water until the water runs clear. Then, in a pot, heat 2 tbsp of olive oil, add a pinch of saffron or turmeric, and then add the rice. Stir briefly to coat the grains.
Add 2 cups of water to the rice, bring to a boil, and then cover and reduce the heat to low. Cook for 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork before serving.
Serve the koftas warm, on top of the saffron rice, drizzled with the tomato sauce. Garnish with fresh cilantro or parsley. Optionally accompany with roasted carrots or a simple cucumber-tomato salad on the side.
Calories per Serving: 480
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