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Vegetarian Kufteh Kfte Middle Eastern Meatballs

Kufteh (persian), köfte (turkish) and kibbeh (arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from martha rose shulman and was printed in the new york times (january 2, 2009).

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 tablesp.

Ingredients

red lentil, water, salt, bulgur, extra virgin olive oil, onions, cumin seed, flat leaf parsley, aleppo pepper, scallion, romaine lettuce leaf, lemon wedge