Left-over Lentil-Bulgur Kuftas, the Armenian ‘Breakfast of Champions’?!?

I am pleased to report that the lentil-bulgur kuftas were
well-received at our Womens’ Guild Welcome-Back luncheon this past weekend.
(Thank you, ladies!) I made some extra so that my husband, Doug, could have
some for his lunch at home that day, too.



Since we had some kuftas left over, Doug suggested I dip them in egg and pan-fry them for breakfast. (We use this
technique with left-over regular kuftas, too, and it is quite delicious.)
Lentil-Bulgur Kufta Patties
If you are not Armenian, I must warn you … the combination
of lentils and bulgur as a breakfast choice could make you feel uncomfortable
as it produces the ‘bulgur-effect’. What does that mean? Well, let’s just say,
that’s why Gas-X was created!

If this doesn’t appeal to you as a breakfast option, it
works well for lunch with a tossed salad, or some sliced tomatoes, cucumbers, and pieces of lavash – or – as an appetizer with your beverage of choice.

The Procedure:

1.    Flatten
each lentil-bulgur kufta ball
Original kufta ball (left); flattened into a patty (right)

2.    Dip
each in flour, to lightly coat both sides
Patty coated in flour

3.    Dip
the floured patties in 2 beaten eggs
Patties dipped in 2 beaten eggs

       4.    Pan-fry
them in a skillet with 2 Tbsp. oil over medium heat, about 2 minutes per side,
until golden brown.

Pan-frying Lentil-bulgur patties 


That’s all there is to it!



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7 Comments

  1. Unknown September 17, 2015 at 2:45 pm

    Do they freeze well?

    Reply
    1. Robyn Kalajian September 17, 2015 at 4:34 pm

      Probably, Aghavni, but we've never had any of these left-over to freeze!

      Reply
  2. Anonymous September 18, 2015 at 5:23 pm

    Robin, Cumin helps with the gas problem. Freezing them just looses it fresh flavor.

    Reply
    1. Robyn Kalajian September 18, 2015 at 6:01 pm

      Cumin, of course! That's what my recipe is missing – farewell, Gas-X!

      Reply
  3. Ara September 18, 2015 at 9:26 pm

    Hi Robyn, congratulations! You just rediscovered a traditional Armenian recipe for re-using leftover lentil kuftahs. In proper Armenian (ha ha), they're called yapmas.

    Reply
    1. Ara September 18, 2015 at 9:29 pm

      And yes, they use cumin.

      Reply
    2. Robyn Kalajian September 18, 2015 at 10:29 pm

      Thanks for the official name, Ara! We use the egg-dipping/frying technique with left-over kufta. That's why Doug suggested I do it to the left over lentil kuftas (I mean yapmas). Always delicious! Plus I updated the post for the lentil kufta recipe by adding cumin to the seasoning list. So, I thank you and anonymous!

      Reply

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