Kibbeh

LENTIL AND BULGUR CAKES
This is a vegetarian "kibbeh" with lentils in place of the meat, from "The Cuisine of Armenia," by Sonia Uvezian. (At its root, kibbeh is an oblong meatball of lamb and moistened bulgur, stuffed with cooked meat, vegetables, spices, and nuts. It can also be made with rice, semolina, or matzo meal instead of bulgur, and with fish, spinach, red lentils, pumpkins, potatoes, veal, beef, rabbit, turkey, and other ingredients.")

1 c Dried lentils
3 c Water
Salt
¾ c Butter
¾ c Bulgur, fine grade
1 med Onion, finely chopped
¼ c Finely chopped green or sweet red pepper
¼c Finely chopped green onions (white part and 2" of green parts)
¼c Finely chopped parsley
¼ c Finely chopped fresh mint
Paprika

Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in 1/2 cup butter and bulgur. Simmer 2-3 minutes. Remove from heat and cover. Set aside 15 minutes.

In heavy skillet, melt remaining 1/4 cup butter over moderate heat. Add onion. Saute until golden brown, stirring frequently. In large mixing bowl combine sauteed onions, lentil and bulgur mixture.

Dipping hands occasionally into bowl of warm water, knead mixture until well blended, 2-3 minutes. Add 3 tablespoons sweet pepper, 3 tablespoons green onions, 3 tablespoons parsley and 3 tablespoons mint to mixture and mix well. Adjust seasonings to taste.

Keeping hands moistened, form mixture into patties. Arrange on serving dish. Sprinkle with reserved sweet pepper, green onions, parsley and mint. Season to taste with paprika. Serve with cucumber and tomato salad.