Date: Sun, 09 Oct 94 09:31:04 CDT
Here is a recipe (minus the oil) that my Armenian grandmother makes
1.5 cups red lentils
1 medium onion, finely chopped and sauteed
0.5 bunch green onions, finely chopped
1 tsp salt
0.75 - 1 cup #2 bulgur (you may have to get this at a Middle Eastern
grocery store. #2 refers to how finely ground it is. This is one step
up from what is used to make tabouli)
1.5 Tbs. red pepper/paprika
0.25 cups parsley, finely chopped
Rinse lentils to remove stones. Wash until water is clean. Cover lentils
with one inch of water and cook until thick and heavir than cream soup.
Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions.
Cool. The bulgur cooks during the cooling. Form into desired shape,
either into little felafel sized balls or into one big mound/pattie.
Garnish with sprigs of parsley and if you made a big mound, pieces of green