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Chickpea Kufte with Walnut Filling

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  • Chickpea Kufte with Walnut Filling

    Kansas City infoZine, MO
    Sept 20 2004


    Chickpea Kufte with Walnut Filling

    Monday, September 20, 2004 :: posted by infoZine Staff :: views
    Kufta, "meatballs" that blend bulgur with vegetables or meat, are an
    Armenian specialty. These, made of chickpeas, have a nut filling.
    They make a meatless dish that is festive, substantial and satisfying
    enough to please meat eaters, too.

    3/4 cup medium bulgur
    3/4 cup finely chopped onion, divided
    1 can (15 oz.) chickpeas, rinsed and drained
    1 large egg white
    1/4 cup flat-leaf parsley leaves
    1/4 tsp. red pepper flakes, divided
    1/2 tsp. salt, divided (or according to taste)
    1 Tbsp. extra virgin olive oil
    1 tsp. ground cumin
    2 Tbsp. chopped walnuts
    1/4 cup chopped cilantro
    2 Tbsp. dried currants
    1 cup fat-free plain yogurt
    2 Tbsp. tahini
    1 Tbsp. lemon juice
    small wedges of tomatoes (optional)

    In a small bowl, soak bulgur in 1 cup hot water for 30 minutes. When
    tender, place it in a food processor. Add 1/2 cup onion, chickpeas,
    egg white, parsley, half the red pepper flakes and 1/4 tsp. salt.
    Pulse, scraping down bowl as needed, until mixture forms a crumbly
    dough, about 30 seconds. Turn onto a cutting board. Knead until a
    grainy, tacky dough, about 1 minute. Spread on a plate, cover and
    chill 1 hour.

    To make the filling, heat oil in a small pan over medium-high heat.
    Sauté remaining onion until translucent, about 4 minutes. Remove from
    heat. Mix in cumin, nuts, cilantro, currants, remaining red pepper
    flakes and 1/4 tsp. salt. Set aside to cool.

    Form chilled dough into 24 balls, rolling it in your palms. Insert
    thumb almost to the bottom of the ball to form a cup. Spoon in 1 tsp.
    filling. Pinch and smooth sides over filling, sealing it inside.
    Repeat, filling all the kufte. To a large pot of hot water that is
    barely bubbling, gently add 12 balls. Cook 6 minutes, or until they
    rise to the surface. Transfer to a plate with a slotted spoon. Repeat
    with remaining kufte.

    Mix yogurt with tahini, lemon juice and remaining salt for a dip to
    serve with the kufte. Arrange kufte on a serving plate lined with
    leaves of soft lettuce. Garnish with tomatoes.

    Makes 4 main course servings.

    Per main-course serving: 339 calories, 12 g. total fat (1 g.
    saturated fat), 49 g. carbohydrate, 14 g. protein, 11 g. dietary
    fiber, 671 mg. sodium.
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