Armenian Bulgur Wheat And Lentils With Sweet Peppers Recipes

Steps:

• Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve.
• Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
• Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
• Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes.
• Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
• Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.

Steps:

• Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
• Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

Steps:

• Combine lentils, water and salt in heavy saucepan.
• Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
• Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
• In heavy skillet, melt remaining 1/4 cup butter over med heat.
• Add onion and saute until golden brown; stir frequently.
• In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
• Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
• (Wet hands again as needed).
• Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
• Adjust seasonings to taste.
• Keeping hands moistened, form mixture into 1/2" thick patties.
• Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
• Season to taste with paprika.
• (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).

Steps:

• Saute onion in butter in a pot until onion is wilted. Add stock, chicken pieces and salt; boil, cover and simmer over very low heat for 20 to 25 minutes.
• Add bulgur wheat, walnut pieces, basil and pepper; stir to mix well, cover and simmer 15 to 20 minutes, or until liquid is absorbed. Turn off heat and allow to stand 10 minutes, covered and undisturbed, in a warm place. Fluff bulgur before serving.

Steps:

• Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
• Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
• Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
• Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
• Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
• Repeat with remaining paste and filling.
• Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
• Serve hot or warm.

Steps:

• Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
• Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
• Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.