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Armenian Kyufte With Lentils and Bulgur


Armenian Kyufte With Lentils and Bulgur


1 cup of red lentils, rinsed and cleaned
3 cups of water (for lentils)
1/2 cup of bulgur
1 cup of water (for bulgur)
1 onion, finely chopped
3 tablespoons of olive oil
1 tsp of salt
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of hot red pepper
chopped parsley for decoration


Put in a saucepan lentils and 3 cups of water and let boil until the lentils are cooked completely, about 40 minutes.

While lentils are cooked, put in bulgur in 1 cup of warm water to soften, but do not let it become a paste. Then drain the water.

Fry the onions in a preheated oil, until golden, then it is ready let it cool.

In a large bowl mix the ready lentils, bulgur and fried onions.

Season with salt, cumin, hot red paprika and paprika and stir well all products.

Leave for 30 minutes in the refrigerator, and then make the meatballs around 10 -12.

Put meatballs in portion bowl and garnish with chopped parsley.

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