Left-over Lentil-Bulgur Kuftas, the Armenian ‘Breakfast of Champions’?!?
9 years ago
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.
Probably, Aghavni, but we've never had any of these left-over to freeze!
Robin, Cumin helps with the gas problem. Freezing them just looses it fresh flavor.
Cumin, of course! That's what my recipe is missing - farewell, Gas-X!
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.
And yes, they use cumin.
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!
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Do they freeze well?
Probably, Aghavni, but we've never had any of these left-over to freeze!
Robin, Cumin helps with the gas problem. Freezing them just looses it fresh flavor.
Cumin, of course! That's what my recipe is missing - farewell, Gas-X!
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.
And yes, they use cumin.
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!