Vospov kofte, Armenian bulgur-lentil patties, make a light vegan meal

“I grew up on this,” Kamakian tells me from her residence base in Lebanon, the place a part of her household ended up after the mass killings of 1915 throughout the battle between the Armenians and the Ottoman Empire (in 2021, President Biden turned the primary U.S. president to acknowledge the bloodbath as a genocide). Vospov kofte is “simple to eat. It’s very wholesome. It’s vegan. Now the development is vegan, and we grew up on these easy dishes.”

Kamakian is correct in praising the dish’s simplicity. Whereas you might want to make investments time in cooking the lentils and prepping the elements — a meals processor could make fast work of all of the chopping, as long as you don’t overdo it and puree the whole lot — nothing is simply too sophisticated to do.

After cooking for an hour, the fully broken-down crimson lentils are kneaded along with superb bulgur (see under) and a mixture of browned and uncooked onion. Then the combination is shaped into finger-long patties. They’ve a delicate kick from a bit of allspice and a gentle warmth that’s extra fruity than spicy because of Aleppo pepper. (Many Armenians handed by way of or remained in Aleppo, Syria, after fleeing the Ottomans.) The pepper lends the vospov kofte a stunning orange-red hue that makes for a sunny presentation on a big platter.

A information to lentils: How to decide on and use the tiny protein-packed powerhouses

Kamakian notes that Armenian delicacies, which she says shares a lot with Mediterranean meals, is filled with contrasts — creamy and crispy, cold and warm, cooked and uncooked — and that’s what you get on this dish. The 2 onion preparations within the patties pit sharp and crunchy in opposition to candy and tender, with warming spice coming out in opposition to the mellow flavors of the lentils and bulgur. Add a vivid and crunchy garnish of scallions, peppers and parsley and a easy sauce of tomatoes, onions and olive oil, and also you get a symphony of the whole lot.

It’s mild and refreshing however filling, too. I ate mine on my patio on a number of unusually heat March days, and I extremely suggest it as excellent outdoors finger meals, good for a picnic or small gathering of family and friends. Serve it as an appetizer or mild essential.

The patties could be eaten heat after shaping, at room temperature and even cool from the fridge, as I did for a number of days once I had leftovers.

Recipe notes: The completed patties, garnish and sauce could be refrigerated, individually, for as much as 3 days. Let the sauce come to room temperature earlier than serving.

High-quality bulgur (typically labeled #1) could be discovered at Mediterranean and Center Japanese markets, in addition to on-line. If you happen to can’t discover superb, place about 7 tablespoons of coarse bulgur in a spice grinder, meals processor or blender and grind for a couple of minutes till about half of it’s extra finely floor (because of Andrew Janjigian’s recipe in Cook dinner’s Illustrated for this tip).

We strongly suggest utilizing the Aleppo pepper referred to as for right here, because it lends the suitable taste and coloration. It’s accessible at related worldwide markets and spice retailers, in addition to on-line.

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• 1 cup (7 ounces) crimson lentils, picked over and rinsed
• 2 1/2 cups water
• 1 teaspoon superb salt, plus extra to style
• 1/2 cup sunflower oil (might substitute different impartial vegetable oil)
• 1 1/2 medium white or yellow onions (12 ounces), finely chopped and divided
• 1 teaspoon Aleppo pepper (see headnote)
• 1/2 teaspoon freshly floor black pepper, plus extra to style
• 1/4 teaspoon floor allspice
• 1/2 cup (2 3/4 ounces) superb bulgur (see headnote)

• 3 giant tomatoes (1 3/4 kilos), finely chopped
• 1 medium white or yellow onion (8 ounces), finely chopped
• 3 tablespoons olive oil
• 1 teaspoon superb salt, plus extra to style
• Pinch freshly black pepper, plus extra to style

• 3 scallions, trimmed and thinly sliced
• 1/2 crimson bell pepper (4 ounces), finely chopped
• 1/2 inexperienced bell pepper (4 ounces), finely chopped
• 3 tablespoons finely chopped contemporary flat-leaf parsley

Make the patties: In a small saucepan over excessive warmth, mix the lentils with the water and convey to a boil. Skim the froth off the highest, scale back the warmth to low to take care of a naked simmer and cook dinner for half-hour. Stir within the 1 teaspoon of salt and cook dinner, stirring sometimes, till the lentils have fully damaged down and the water has been absolutely absorbed, one other half-hour. The lentils ought to nonetheless be moist.

In the meantime, in a medium skillet over medium-high warmth, warmth the oil till shimmering. Drop a bit of onion into the oil — if it instantly sizzles, it’s prepared. Add two-thirds of the onion and cook dinner, stirring sometimes, till the perimeters simply begin to brown, as much as 10 minutes. Take away from the warmth, stir within the remaining onion, the Aleppo pepper, black pepper and allspice, and let cool.

When the lentils are completed, switch them to a big bowl, add the bulgur and stir till totally mixed. Cowl the bowl with a plate and let relaxation for quarter-hour. Give the combination one other stir and let it cool additional, uncovered, till it’s barely heat, a further 10 to fifteen minutes. Stir within the onion combination and season to style with further salt and black pepper.

Moisten your arms and form the lentil combination into 3-inch-long, finger-shaped patties with tapered edges. Every portion shall be roughly 1 1/2 tablespoons, or about 1 ounce every. As you form them, make a fist across the patties in order that the combination begins to squeeze in between your fingers, leaving ridges alongside one aspect. As soon as formed, switch the patties to a big platter.

Make the sauce: In a medium bowl, mix the tomatoes, onion and olive oil. Stir within the salt and pepper, adjusting the seasoning to style.

Make the garnish: In a small bowl, mix the scallions, crimson and inexperienced bell peppers, and parsley. Sprinkle over the patties and serve, with the sauce on the aspect.

Per serving (4 patties, 1/2 cup sauce, 1/4 cup garnish), primarily based on 7

Energy: 391; Complete Fats: 22 g; Saturated Fats: 3 g; Ldl cholesterol: 0 mg; Sodium: 690 mg; Carbohydrates: 40 g; Dietary Fiber: 14 g; Sugar: 8 g; Protein: 11 g

This evaluation is an estimate primarily based on accessible elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from cookbook writer Aline Kamakian.

Examined by Becky Krystal; e-mail inquiries to [email protected].

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