Vegan Lentil Kibbeh: Vospove Patties Recipe

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

2 cups Red Lentil washed
2 Onion (medium) chopped finely
1/2 bouquet Fresh Parsley chopped finely
1 1/2 cups Fine Burghul
1 tbsp Paprika
1 tbsp Pepper Paste
1 tbsp Ground Cumin
4 1/2 cups Water boiled/Hot
1/2 cup Olive Oil Pure (for cooking)
1 tbsp Salt
To Garnish
Lettuce shells (medium) optional
2 tbsps Fresh Parsley Finely Chopped
1 tbsp Olive Oil extra virgin

Instructions

Preparing the Lentils

1. In a casserole, bring the water to a boil, stir in the lentils, and season with salt.

2. Cover, and lower the heat for the lentils to simmer for about 20 minutes or until they turned into a creamy paste.

3. Remove the casserole from the heat, and stir in the Burghul, cumin, pepper paste and paprika.

4. Cover and leave it to rest for about 35-40 minutes.

This passive time is important for the ingredients to adhere and the lentils to absorb all the liquid.

5. Preheat the oil and fry the onions until golden.

6. Chop the parsley.

7. Add the fried onions and parsley into the lentil casserole, and mix all very well with a wooden spoon.

8. Move all the culinary preparation into a salad bowl, and leave it to cool at room temperature.

9. With a tablespoon, and hands dipped in cold water, scoop from the Lentil Kibbeh dough 1 tbsp at a time, and squeeze gently lengthwise.

10. Place them gradually on the serving plate.

Garnish & Serve

11. Decorate with lettuce shells around them, and sprinkle with fresh parsley.

12. Serve cold with an Oriental salad. (instructions below)

SIDE IT WITH AN ORIENTAL SALAD:

5 medium tomatoes diced

5 small-medium cucumbers, diced

1 Green Pepper, Diced

1 medium onion diced

1/2 bunch fresh parsley, chopped

1/4 bunch Fresh mint, chopped

Dressing: Salt, Lemon juice, and Olive Oil