Vegan, Spicy and Nutritious, An Armenian Lebanese Subculture Dish: The Vospove Kafta
by our Guest: Lisa Mardorissian
It gives me great pleasure to host this recipe by my guest and good friend Lisa.
A dish typical of our Armenian Lebanese Subculture, the Lentil Kibbeh is known as the Vospove Kafta.
It is purely Vegan, very nutritious with Red Lentils, Burghul, fresh Parsley and fried onions. It sparkles the palate with spicy pepper paste, and is mostly consumed with Oriental Salad.*
Maybe I am more pleased by the opportunity to welcome to my blog our Lebanese Armenian community which has taken roots in Lebanon since 1915 as the result of the Armenian Genocide.
Citizens of Lebanon, the Armenians take pride in having preserved their own culture while adopting the Lebanese one and blending in. An interesting subculture was born to us.
However, the connection of the Armenians with Lebanon dates farther back in time, in the year of 301 A.D… (read more..)
Lentil Kibbeh Health Benefits
In addition to the Incredible health benefits of the Cumin, the health power of the Paprika duo spice, and the beneficial nutrients of the Parsley and the Onions, the Lentil Kibbeh has two main components of great benefits:
LENTILS are a Protein-rich staple known to:
- lower the Cholesterol
- improve heart health
- stabilize blood sugar
- prevent constipation
- support digestion
- boost energy.
BURGHUL (Cracked Wheat)
- A healthy diet food for effective weight loss
- An Anti-Inflammatory and Antioxidant
- Comes loaded with calcium and manganese
- Reduces Risks of Metabolic Syndrome, Gallstone, and High Blood Pressure
- Manages Diabetes
- Relieves Constipation
- Helps protect against Cancer.
- Protects against Childhood Asthma
Wheat may cause bloating to some individuals. If you are among them, take Probiotics supplements.
- 2 cups Red Lentil washed
- 2 Onion (medium) chopped finely
- 1/2 bouquet Fresh Parsley chopped finely
- 1 1/2 cups Fine Burghul
- 1 tbsp Paprika
- 1 tbsp Pepper Paste
- 1 tbsp Ground Cumin
- 4 1/2 cups Water boiled/Hot
- 1/2 cup Olive Oil Pure (for cooking)
- 1 tbsp Salt
- Lettuce shells (medium) optional
- 2 tbsps Fresh Parsley Finely Chopped
- 1 tbsp Olive Oil extra virgin
Preparing the Lentils
In a casserole, bring the water to a boil, stir in the lentils, and season with salt.
Cover, and lower the heat for the lentils to simmer for about 20 minutes or until they turned into a creamy paste.
Season and Leave it to Rest
Remove the casserole from the heat, and stir in the Burghul, cumin, pepper paste and paprika.
Cover and leave it to rest for about 35-40 minutes.
This passive time is important for the ingredients to adhere and the lentils to absorb all the liquid.
Past the 25 minutes:
Preheat the oil and fry the onions until golden.
Chop the parsley.
Add the fried onions and parsley into the lentil casserole, and mix all very well with a wooden spoon.
Move all the culinary preparation into a salad bowl, and leave it to cool at room temperature.
Prepare to Serve
With a tablespoon, and hands dipped in cold water, scoop from the Lentil Kibbeh dough 1 tbsp at a time, and squeeze gently lengthwise.
Place them gradually on the serving plate.
Garnish & Serve
Decorate with lettuce shells around them, and sprinkle with fresh parsley.
Serve cold with an Oriental salad. (instructions below)
SIDE IT WITH AN ORIENTAL SALAD:
5 medium tomatoes diced
5 small-medium cucumbers, diced
1 Green Pepper, Diced
1 medium onion diced
1/2 bunch fresh parsley, chopped
1/4 bunch Fresh mint, chopped
Dressing: Salt, Lemon juice, and Olive Oil