During Lent many take it upon themselves to take a step
back and review their lives. Some choose to follow a strict diet forgoing
meat, dairy, eggs, alcohol, sweets, and the like.
you might want to try this recipe which offers a unique blend of flavors.
|Some of St. Sarkis Women’s Guild Members (L- R: Robyn, Joanne, Donna, Maro, Betty, Diane, and Noelle)|
recipe not known to many – Peanut Butter Kufteh. Since I’d posted this recipe a while back, I
was asked to ‘lead’ the project, meaning I would gather the ingredients, and
share the recipe. Easily done.
was begun. We had lots of fun while learning from each other in the process!
|Peanut Butter Kufteh|
Peanut Butter Kufteh (Peanut Butter filled Patties)
|Peanut Butter Filling|
until well-blended. Set aside.
Outer Shell Directions:
mint, basil, cayenne, and black pepper; add most of the hot water, stirring to
create a dough. Knead. If mixture is too dry, add a little more hot water. If mixture
becomes too wet, add a bit more flour or farina. The dough should not be too
an indentation in the center with your thumb and keep opening and shaping with
your index and middle finger. Press down in center and sides, rotating until
you get a thin shell.
filling. Seal the top and smooth with wet hands. (Keep a bowl of water handy to
dip your hands to ease this process.) Shape the kufteh so that it’s flat on the
bottom and slightly rounded on the top. If that’s too hard to master, keep the
|Shaped kuftehs before boiling|
ROBYN’S NOTE ON SHAPING:
plate with plastic wrap, took a golf ball sized piece of the ‘dough’, flattened
it into a circle by hand, then gently lifted it off the plastic – while trying
not to break it. You really do have to keep a small bowl of water to dip your
hands into for this process. The water helps ‘glue’ the outer shell together.
After placing a spoonful of filling in the center, gently encase the filling with the outer
shell. Finally, smooth the surface with wet fingers, making sure the kufteh is
flat on the bottom and slightly rounded on the top.
plate, and refrigerate for 20 minutes.
batches, for about 10 minutes until all are cooked. Serve immediately.
a paper towel-lined tray and pat dry. Lightly oil the tops of each kufteh. Bake
in a preheated 350°F oven for a few minutes or until the tops are lightly
kufteh is boiled, cool completely. Wrap individually in plastic wrap to prevent
them from sticking together, and store them in a freezer storage bag.
Defrost in the refrigerator overnight. Boil some lightly salted water; reduce
to a gentle boil. Add kufteh without crowding, and heat for about 5 minutes.
Or, follow the instructions above for heating in the oven.
squeezed lime juice
Italian parsley, thick stems removed
plate and mash with salt create a paste.
to the bowl of a food processor and blend until smooth. Add a little bit of
water and blend again. Taste to see if you need to add more lime juice. If the
consistency is thicker than you’d like, add more water until you reach the
chopped parsley, if you wish.