Vospov Kofte (Red Lentil Kofte)

Name: Vospov Kofte (Red Lentil Kofte)
Yield: Serves 4 to 6
Cuisine: Middle Eastern
Ingredients: 3 cups, water; 1 cup dried, red lentils, picked over and rinsed; 1/4 cup, extra-virgin olive oil; 1 1/4 teaspoons, table salt, divided; 1 cup fine-grind, bulgur; 4 tablespoons, unsalted butter; 1 , onion, chopped fine; 1 teaspoon ground dried, Aleppo pepper; 1 teaspoon, ground cumin; 1/4 teaspoon, pepper; 1/4 teaspoon, ground allspice; 2 tablespoons, chopped fresh parsley; 3/4 cup, chopped fresh parsley; 4 , scallions, sliced thin; 1/4 cup, chopped fresh mint; 1 tablespoon, extra-virgin olive oil; 2 teaspoons, lemon juice; 1 teaspoon, ground sumac; 1/2 teaspoon ground dried, Aleppo pepper; 1/4 teaspoon, table salt

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By Andrew Janjigian

Appears in Cook's Illustrated March/April 2021, America's Test Kitchen TV

Main Courses

Middle Eastern

Vegetarian

Vospov kofte—a red lentil–bulgur mixture seasoned with warm spices and served with loads of fresh herbs and soft, stretchy flatbread—is meatless cooking at its best.

SERVES4 to 6

TIME1¼ hours, plus 1 hour chilling

has video

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 cho...

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