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+ servings

Bulgur and Potato Kufteh

A delicious, hearty vegan, and Lent- appropriate Armenian dish.
Prep Time 25 mins
Cook Time 10 mins
Shape & Plate 15 mins
Total Time 50 mins
Servings 8 pieces

Ingredients
  

  • ½ cup #1 (fine) bulgur
  • water
  • 3 tbsp olive oil
  • ½ cup green and red peppers (finely chopped)
  • 1 cup onion (finely chopped)
  • ½ lb potatoes (boiled, peeled)
  • ¼ cup parsley (finely chopped)
  • 1 tbsp red pepper paste softened with a splash of water (tomato paste with a dash of cayenne pepper can be substituted)
  • ½ tsp cumin
  • black pepper (just a dash)
  • 1 tsp salt

Instructions
 

  • Place bulgur in a bowl adding just enough warm water to cover it.  Cover bowl with plastic wrap. Allow to sit for about 10 minutes, or until water is absorbed. Test bulgur to make sure it has softened to a tender, yet slightly chewy texture.  Drain any excess liquid.
  • In a skillet, heat the olive oil over medium-high heat. Sautė the peppers and onions until they soften, about 10 minutes. Set aside to cool.
  • Gently mash the boiled potatoes and set aside.
  • Once the bulgur has softened enough and the excess liquid is drained, add the peppers, onions, mashed potatoes, parsley, and the rest of the ingredients. Knead until well-combined. Adjust seasonings, if necessary.
  • Shape as desired –cigars; round, flat patties, etc. Arrange on a platter.

Notes

To serve: wrap in lettuce or grape leaves - or simply eat with a fork
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