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Armenian Lentil and Walnut Kofta
These savory kofta are a delightful vegetarian alternative to traditional meat kofta. Made with protein-rich lentils and earthy walnuts, they are seasoned with aromatic spices and herbs, then pan-fried or baked until golden brown.
ð§ ææ
- 1 cup Brown or green lentils(cooked and drained)
- 1/2 cup Walnuts(finely chopped)
- 1/2 medium Onion(finely grated or minced)
- 2 cloves Garlic(minced)
- 1/4 cup Fresh parsley(chopped)
- 1/4 cup Breadcrumbs(or more as needed)
- 1 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt(or to taste)
- 1/4 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Olive oil(for cooking)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the cooked lentils, chopped walnuts, grated onion, minced garlic, chopped parsley, breadcrumbs, cumin, coriander, paprika, salt, and pepper. Mix thoroughly until well combined.
- 2
If the mixture is too wet to form into balls, add more breadcrumbs, one tablespoon at a time, until it holds its shape.
- 3
Shape the mixture into small, oval-shaped kofta (about 1.5 inches long).
- 4
Heat the olive oil in a large skillet over medium heat.
- 5
Carefully place the kofta in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and heated through.
- 6
Alternatively, you can bake the kofta at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown.
- 7
Serve hot with your favorite dipping sauce, such as yogurt-tahini or a spicy tomato sauce.
ð¡ ããã®ã³ã
- âEnsure the lentils are well-drained to prevent the kofta from becoming too mushy.
- âFor a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the mixture.
- âThese kofta can be made ahead of time and reheated.
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- Add finely chopped bell peppers or zucchini for extra vegetables.
- Incorporate a tablespoon of tomato paste for a deeper flavor.