Vospov Kofte (Red Lentil Kofte)
By Andrew JanjigianPublished on February 2, 2021
Time
1¼ hours, plus 1 hour chilling
Yield
Serves 4 to 6
Ingredients
Kofte
3 cups water 1 cup dried red lentils, picked over and rinsed¼ cup extra-virgin olive oil 1 ¼ teaspoons table salt, divided1 cup fine-grind bulgur 4 tablespoons unsalted butter 1 onion, chopped fine1 teaspoon ground dried Aleppo pepper 1 teaspoon ground cumin ¼ teaspoon pepper ¼ teaspoon ground allspice 2 tablespoons chopped fresh parsleySalad
¾ cup chopped fresh parsley 4 scallions, sliced thin¼ cup chopped fresh mint 1 tablespoon extra-virgin olive oil 2 teaspoons lemon juice 1 teaspoon ground sumac ½ teaspoon ground dried Aleppo pepper ¼ teaspoon table saltBefore You Begin
Fine-grind bulgur (labeled “#1”) is ideal here but can be hard to find outside of specialty shops; if you can't find it, process ¾ cup plus 2 tablespoons of any-size bulgur in a blender until at least half is finely ground, about 2 minutes. If sumac is unavailable, increase the lemon juice to 1 tablespoon and the salt to ½ teaspoon in the salad. We like the gentle heat and raisiny sweetness of ground dried Aleppo pepper here, but if it's unavailable, substitute ¾ teaspoon of paprika and ¼ teaspoon of cayenne pepper in the kofte and ⅜ teaspoon of paprika and ⅛ teaspoon of cayenne pepper in the salad. Serve the kofte on their own or with pita or lavash.
Instructions
- Bring water, lentils, oil, and 1 teaspoon salt to boil in large saucepan over high heat. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until lentils are fully broken down, 20 to 25 minutes. Place bulgur in large bowl.
- Pour lentil mixture over bulgur, stir until uniform, and set aside. Wipe out saucepan with paper towel. Melt butter in now-empty saucepan over medium-high heat. Add onion, Aleppo pepper, cumin, pepper, allspice, and remaining ¼ teaspoon salt. Cook, stirring frequently, until onion is softened and just beginning to brown, 8 to 10 minutes. Add parsley and onion mixture to lentil mixture and stir until uniform. Transfer to bowl and let cool completely, 30 to 45 minutes. Refrigerate until stiffened enough to mold, about 30 minutes.
- Using ¼-cup dry measuring cup sprayed with vegetable oil spray, divide mixture into 16 portions (respray cup if mixture starts to stick). Using your slightly moistened hands, press and roll each portion into 3-inch log. Arrange around perimeter of platter.
- Toss all ingredients together in bowl.
- Top kofte with salad; serve at room temperature.
for the kofte
for the salad
Time
1¼ hours, plus 1 hour chillingYield
Serves 4 to 6Ingredients
Kofte
Salad
Test Kitchen Techniques
Ingredients
Kofte
Salad
Test Kitchen Techniques
Ingredients
Kofte
Salad
Test Kitchen Techniques
Why This Recipe Works
Vospov (red lentil) kofte is the vegetarian analog to chi kofte, the canonical Armenian dish of minced raw beef or lamb that's bound with bulgur, seasoned with tomato paste and spices, formed into logs or balls, served with a mixture of chopped herbs, and eaten inside a shroud of pita or lavash. The meatless version is popular during Lent (as well as on many other occasions during the year when Armenians avoid meat) and is typically served at room temperature with herbs and bread. A 3:1:1 ratio of water to lentils to bulgur yielded a mixture that was tender, moist but not pasty, and easy to shape. A combination of olive oil and butter enriched the mixture and added complexity and depth, especially since the butter developed nutty flavor as it thoroughly softened the onions and bloomed the spices. For the herb component, we mixed a modest amount of chopped parsley into the kofte and then turned much more of it into a vibrant chopped herb salad along with mint, scallions, Aleppo pepper, sumac, lemon juice, and olive oil.
Want more? Read the whole storyBefore You Begin
Fine-grind bulgur (labeled “#1”) is ideal here but can be hard to find outside of specialty shops; if you can't find it, process ¾ cup plus 2 tablespoons of any-size bulgur in a blender until at least half is finely ground, about 2 minutes. If sumac is unavailable, increase the lemon juice to 1 tablespoon and the salt to ½ teaspoon in the salad. We like the gentle heat and raisiny sweetness of ground dried Aleppo pepper here, but if it's unavailable, substitute ¾ teaspoon of paprika and ¼ teaspoon of cayenne pepper in the kofte and ⅜ teaspoon of paprika and ⅛ teaspoon of cayenne pepper in the salad. Serve the kofte on their own or with pita or lavash.
Instructions
- Bring water, lentils, oil, and 1 teaspoon salt to boil in large saucepan over high heat. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until lentils are fully broken down, 20 to 25 minutes. Place bulgur in large bowl.
- Pour lentil mixture over bulgur, stir until uniform, and set aside. Wipe out saucepan with paper towel. Melt butter in now-empty saucepan over medium-high heat. Add onion, Aleppo pepper, cumin, pepper, allspice, and remaining ¼ teaspoon salt. Cook, stirring frequently, until onion is softened and just beginning to brown, 8 to 10 minutes. Add parsley and onion mixture to lentil mixture and stir until uniform. Transfer to bowl and let cool completely, 30 to 45 minutes. Refrigerate until stiffened enough to mold, about 30 minutes.
- Using ¼-cup dry measuring cup sprayed with vegetable oil spray, divide mixture into 16 portions (respray cup if mixture starts to stick). Using your slightly moistened hands, press and roll each portion into 3-inch log. Arrange around perimeter of platter.
- Toss all ingredients together in bowl.
- Top kofte with salad; serve at room temperature.
for the kofte
for the salad
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