Ingredjenti
- Red Lentils1.5 cup
Bulgur fin0.8 cup
Ilma3 cup
Kummin0- Dried Mint, Ground2 tablespoon
Kumin mgħaffeġ3 tablespoon
Marġerita3 tablespoon- Hot Red Pepper1 tablespoon
Zest ta' lemun1 tablespoon- Large Onion, Chopped1 piece
Passi
- 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 minGħodda meħtieġa:
Kazzola - 2
Add the bulgur and let it absorb the remaining water for a few minutes.
5 min - 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 minGħodda meħtieġa:
Pan - 4
Mix the onion and spice mixture with the lentil and bulgur mixture.
5 min - 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 min
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gIlmagħal kull 100gKummingħal kull 100gKumin mgħaffeġgħal kull 100gMarġeritagħal kull 100gZest ta' lemungħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.