Vospov Kofte

This kofte was fun to make and quite tasty. Aleppo pepper is a must, providing a gentle heat and sweetness to both the kofte and the herb salad. Serve at room temperature. Makes 16 kofte.

Recipe

Kofte:
3 c. water
1 c. dried red lentils, picked over and rinsed
1/4 c. olive oil
1-1/4 tsp. Kosher salt, divided
1 c. fine grind bulgur
4 T. unsalted butter
1 onion, chopped fine
1 tsp. ground dried Aleppo pepper
1 tsp. ground cumin
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
2 T. chopped fresh parsley

Herb Salad:
3/4 c. chopped fresh parsley
4 green onions, sliced thin
1/4 c. chopped fresh mint
1 T. olive oil
2 tsp. lemon juice
1 tsp. ground sumac
1/2 tsp. ground dried Aleppo pepper
1/4 tsp. Kosher salt

Lavash bread, for serving

For the Kofte: Bring water, lentils, oil and 1 tsp. salt to a boil in a large saucepan over high heat. Adjust heat to maintain a gentle simmer; cover and cook, stirring occasionally for 20-25 minutes until the lentils are fully broken down.

Put the bulgur in a large bowl. Pour the lentil mixture over the bulgur and stir until uniform. Set aside.

Wipe out the saucepan with paper towels and melt the butter over medium-high heat. Add onion, Aleppo pepper, cumin, pepper, allspice and remaining 1/4 tsp. salt. Cook, stirring frequently, until onion is softened and just beginning to brown, 8-10 minutes. Add parsley and the onion mixture to lentil mixture and stir until uniform. Let cool completely on the counter, 30-45 minutes. Refrigerate until stiffened enough to mold, about 30 minutes.

Using a 1/4-cup measuring cup sprayed with vegetable spray, divide mixture into 16 portions (respray cup if mixture starts to stick). Using your slightly moistened hands, press and roll each portion into a 3-inch log, pressing to flatten the ends. Arrange around the perimeter of a platter and put the herb salad in the center.

For the Herb Salad: Toss all ingredients in a bowl.

To Serve: Tear off a piece of the lavash bread and place a kofte log with some herb salad, wrap up and eat!