Categories: ClassicMeatless

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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