Best 4 Middle Eastern Lentil Kofta Bowl By Sy Recipes
Middle Eastern Lentil Kofta Bowl: A Flavorful Fusion of Spices and Textures
Embark on a culinary journey to the vibrant heart of the Middle East, where aromatic spices dance with wholesome lentils and tender vegetables in a symphony of flavors. The Middle Eastern Lentil Kofta Bowl presents an exquisite union of textures and tastes, promising a delightful experience with every bite. This recipe collection takes you on a global adventure, encompassing diverse culinary traditions from across the region. From the delicately spiced lentil kofta to the vibrant fattoush salad, each dish is a celebration of fresh ingredients and bold flavors. Indulge in the zesty tahini sauce, adding a creamy richness to the bowl, while the vibrant pomegranate seeds provide a burst of color and a hint of tanginess. The Middle Eastern Lentil Kofta Bowl is not just a meal; it's a cultural exploration, an invitation to savor the essence of the Middle East with every spoonful.
RED LENTIL KOFTA WITH SPINACH
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h15m
Yield 4 to 6 servings, about 30 kofta
Number Of Ingredients 12
Steps:
- Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
- Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 1 gram
SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)
This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.
Provided by chef FIFI
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain lentils.
- In a large pot, combine all ingredients.
- Bring to a boil, then let simmer on medium/low for about 35 minutes.
- Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
- Serve in with lemon wedges, on side.
- Enjoy!
Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
MIDDLE EASTERN VEGETABLE AND LENTIL SOUP
A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.
Provided by Melissa Gardner
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
- Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g
Tips:
- Soaking lentils overnight or for at least 4 hours is essential for softening them and reducing cooking time. Ensure the lentils are fully submerged in water, and discard any that float.
- Adding aromatics like onion, garlic, and ginger to the lentil mixture enhances its flavor. Sauté them until fragrant before adding the lentils.
- Use a food processor or blender to coarsely chop the lentils. This creates a better texture for the kofta balls and prevents them from becoming too mushy.
- Season the lentil mixture generously with spices like cumin, coriander, and paprika. These spices add warmth and depth of flavor to the koftas.
- Forming the kofta balls requires slightly wet hands to prevent the mixture from sticking. If the mixture is too dry, add a little water or olive oil to achieve the right consistency.
- Pan-frying the kofta balls in a nonstick skillet gives them a crispy exterior and helps them hold their shape. Cook them over medium heat to prevent burning.
- Serving the lentil kofta bowl with a variety of toppings adds flavor and texture. Some popular options include tahini sauce, yogurt sauce, fresh herbs, pickled vegetables, and toasted nuts.
Conclusion:
The Middle Eastern lentil kofta bowl is a delicious and versatile dish that combines the goodness of lentils, aromatic spices, and fresh vegetables. It's a healthy and satisfying meal that can be enjoyed for lunch, dinner, or as a snack. With its vibrant flavors and textures, this bowl is sure to become a favorite in your kitchen. Experiment with different toppings and sides to create your unique variations. Whether you're a vegetarian or simply looking for a plant-based meal, the lentil kofta bowl is a great option that packs a nutritious punch.
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