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–+ servings

Peanut Butter Kufteh – a Unique Lenten Recipe

A meatless kufteh with a unique blend of flavors.
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Prep Time 50 minutes
Cook Time 30 minutes
Chilling time 20 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Main Course
Servings 24 kuftehs (depending on size)

Ingredients
  

Filling Ingredients:

  • 21 oz. chunky (or smooth) peanut butter (3/4 of a 24-oz.jar)
  • 3 cups chopped onions
  • 1 tsp. dried mint
  • ¼ tsp. dried basil
  • pinch cayenne pepper (optional)
  • 2 Tbsp. fresh parsley (chopped)
  • ½ tsp. salt

Outer Shell Ingredients:

  • 2½ cups fine bulgur (#1 size)
  • 1½ cups oatmeal
  • 1½ cups farina (Cream of Wheat)
  • 3 Tbsp. flour
  • 1 tsp. salt
  • 1 tsp. dried mint
  • ¼ tsp. dried basil
  • pinch cayenne pepper (optional)
  • ¼ tsp. black pepper
  • 2 ½ to 3 cups hot water

Instructions
 

Filling Directions:

  • Mix all of the filling ingredients in the order listed until well-blended. Set aside.

Outer Shell and Shaping Directions:

  • Mix together the bulgur, oatmeal, farina, flour, salt, mint, basil, cayenne (if using), and black pepper; add the hot water a little at a time, stirring to create a workable dough. Knead gently. If mixture is too dry, add a little more hot water.
  • Take a ball of the dough the size of a golf ball. Make 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.
  • To make the shell as thin as possible, line a small plate with plastic wrap, take a golf ball sized piece of the ‘dough’, flatten it into a circle with your hand, then gently lift it off the plastic – while trying not to break it. Keep a small bowl of water to dip your hands into for this process. The water helps ‘glue’ the outer shell together. Place one tablespoon or more of filling in the center, gently encase the filling with the outershell. Finally, smooth the surface with wet fingers, making sure the kufteh is flat on the bottom and slightly rounded on the top.
  • Place shaped kutfehs on a waxed paper-lined tray or plate, and refrigerate for 20 minutes.

Cooking the Kuftehs:

  • While the kuftehs chill, boil water in a large pot with some salt.
  • Remove kuftehs from the refrigerator, and boil, in small batches, for about 10 minutes until all are cooked. Serve immediately.
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