Ingrédients
- Red Lentils1.5 cup
Boulgour fin0.8 cup
Eau3 cup
Cumin0- Dried Mint, Ground2 tablespoon
Cumin moulu3 tablespoon
Marjolaine3 tablespoon- Hot Red Pepper1 tablespoon
Zeste de citron1 tablespoon- Large Onion, Chopped1 piece
Mesures
- 1
Place the lentils in a pot of water over low heat and cook for 30 minutes (partially cover the pot) until the lentils are tender and a little water remains in the pot.
30 minutesMatériel requis:
Marmite - 2
Add the bulgur and let it absorb the remaining water for a few minutes.
5 minutes - 3
Heat a few tablespoons of oil or butter in a frying pan and sauté the onion over low heat until it becomes translucent. Add all the spices (to taste), and a few tablespoons of water, and let the mixture blend well and the water evaporate.
10 minutesMatériel requis:
Poêle à frire - 4
Mix the onion and spice mixture with the lentil and bulgur mixture.
5 minutes - 5
Let the mixture cool and allow it to firm up a bit. Shape into oval balls and place on a plate. Drizzle with olive oil. Serve with fresh herbs like mint, parsley, hot pepper, and tomatoes with lemon juice and olive oil. Serve with whole wheat bread.
10 minutes
Faits nutritionnels
Boulgour finpour 100gEaupour 100gCuminpour 100gCumin moulupour 100gMarjolainepour 100gZeste de citronpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.