Vegetarian lentil & wheat Kufteh (Kibbee) recipe from the New York Times

Red Lentil and Bulgur Kufteh

Middle Eastern grain and lentil balls.  I'm going to try these!

yum! thanks!

Ooh, thanks for this! Kibbeh with meat was one of my favorite foods before I became a vegetarian.  

They have an amazing Pumpkin Kibbeh at a local Lebanese restaurant. I'll have to get the recipe.

thanks for the recipe!  I just posted a few in my journal if anyone is interested.

Pumpkin Kibbeh Stuffed W Spinach, Chick Peas, and Walnuts Ingredients

FOR THE FILLING

1/3 c Chopped onion

1 tb Olive oil

1/2 c Cooked chick peas; peeled

1/4 c Chopped walnuts

1/3 c Cooked and chopped spinach

Salt; to taste

Freshly-ground black pepper;

1 pn Hugarian paprika

2 1/2 ts Lemon juice

FOR THE PUMPKIN SHELL

1 c Cooked pureed pumpkin

2 c Fine-grain bulgur; unwashed

1/3 c Flour

2 tb Grated onion

2 ts Salt

1 ts Freshly-ground black pepper

1 pn Hugarian paprika

Vegetable oil; for frying

Chopped parsley; for garnish

Quartered lemons; for garnish

• In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees.
• Meanwhile, make the filling. In a small saute pan, saute the onions in the oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice.
• Now make the pumpkin shell. In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and then knead well.
• Now shape the kibbeh. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football shaped oval. Poke your index finger through the end and fill with 1 teaspoon of filling. Close the end and reshape, if necessary.
• Carefully place in the hot oil and fry for 2 minutes. You may have do this in batches. Drain on paper towels and sprinkle with some chopped parsley and serve immediately with lemon quarters.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) Downloaded from their Web-Site - http://www.foodtv.com

I LOVE LOVE LOVE Kufteh! My friend made it for me when she had a little dinner party when I was eating meat, and I fell in love. I can't wait to try this version!!

did anybody notice that they got the nutritional information from calorie-count.com?  Yea for us!