Red lentil patties

I learned about this dish through my friend Asma, who is of Kurdish origin. She calls it

adass ballou3.

 It has all the attributes of a warm weather meal; it is served at room temperature with fresh veggies and a glass of ayran. Light, but filling. Easy to master and versatile (use any spices you like). 

• INGREDIENTS: 6 servings
• 1 cup red lentils, rinsed under tap water and drained
• 4 cups water
• salt, pepper, to taste
• 1 tablespoon pomegranate molasses
• 1 teaspoon cumin
• 3/4 cup fine bulgur 
• 1 cup chopped herbs (parsley or cilantro)

1. Boil the lentils in the water until they disintegrate and soften; add the bulgur and spices. Cover and let the mixture rest for about 15 minutes. Add the herbs and mix enough until the mixture gets a bit doughy. Shape into patties or kibbeh as shown in the photo above. Serve with raw veggies and yogurt drink.

NOTE: The lentil patties can be fried in olive oil. Variations to this recipe include adding a chopped onion to the dough, or pan-frying the onion then adding it; also nice is the addition of a touch of chili paste if you like a bit of heat.

If the mixture is too “wet”, cook it a bit longer to get the right consistency, OR add more bulgur.