We recently spent a weekend in lovely Lancaster, Pennsylvania, attending a reunion for families with children adopted from Armenia. Who would think we would find an Armenia feast in the middle of the Amish countryside? But find a feast we did!
Armenian Delight from Broomall, Pennsylvania cooked up delicious dolma, kebab, tabouli, kufta and, of course, pakhlava. I ate every bite off my plate, got seconds, and reminisced about all the amazing food we enjoyed in Armenia.
I’ve cooked a number of Armenian dishes, but have yet to try making kufteh at home. Not for long! Here’s a recipe for Vospov (Merjimek) Kufteh with thanks to Bev, Aunt Rose and the Armenian Memorial Church in Watertown, Massachusetts.
Vospov (Merjimek) Kufteh
- 1 cup split red lentils
- 3 cups water
- 1 tsp salt
- 1tsp red pepper
- 1 cup medium bulgur
- 1/2 cup butter or margarine, melted
- 1 medium onion chopped
- 2 scallions, chopped
- 1/2 sweet green pepper, chopped
- 2 cups parsley, chopped
- Boil lentils 30 minutes in the water (will look pasty).
- Add salt ad red pepper and additional water, if needed and boil 2 minutes longer.
- Put bulgur in a large basin and pour lentils over it. Mix, cover, and let cool one hour.
- Brown the onion in the melted butter or margarine add add to the bulgur/lentil mixture.
- When cool enough to handle, knead 5 minutes until well-blended.
- Mix in the chopped vegetables and add more salt and red pepper to taste.
- Shape into individual servings by squeezing a portion against the palm of your hand gently with your fingers.
- Serve while still warm.