LENTIL AND BULGUR CAKES

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1       c            Dried lentils
    3       c            Water
                         Salt
      3/4   c            Butter
      3/4   c            Bulgur, fine grade
    1       md           Onion, finely chopped
      1/4   c            Finely chopped green or
                         -sweet red pepper
      1/4   c            Finely chopped green onions
                         -(white part and 2″ of
                         -green parts)
      1/4   c            Finely chopped parsley
      1/4   c            Finely chopped fresh mint
                         Paprika

   A vegetarian "kibbeh" with lentils in place of the meat. From "The
   Cuisine of Armenia," by Sonia Uvezian.
  
   Combine lentils, water and dash salt in heavy saucepan. Bring to boil
   over high heat, then simmer until lentils are tender, about 20
   minutes. Add more hot water if needed. Stir in 1/2 cup butter and
   bulgur. Simmer 2-3 minutes. Remove from heat and cover. Set aside 15
   minutes.
  
   In heavy skillet, melt remaining 1/4 cup butter over moderate heat.
   Add onion. Saute until golden brown, stirring frequently. In large
   mixing bowl combine sauteed onions, lentil and bulgur mixture.
   Dipping hands occasionally into bowl of warm water, knead mixture
   until well blended, 2-3 minutes. Add 3 tablespoons sweet pepper, 3
   tablespoons green onions, 3 tablespoons parsley and 3 tablespoons
   mint to mixture and mix well. Adjust seasonings to taste.
  
   Keeping hands moistened, form mixture into 1/2 patties. Arrange on
   serving dish. Sprinkle with reserved sweet pepper, green onions,
   parsley and mint. Season to taste with paprika. Serve with cucumber
   and tomato salad.