- 2 oz/50 g lentils
- 1 pint/600 ml water
- 4 oz/100 g bulgur (cracked wheat)
- 1 large onion
- 1 tsp. paprika
- 1 tsp. ground cumin
- a few sprigs of parsley, chopped
Wash and rinse the lentils. Boil them in water and a little salt until they are soft. Add the bulgur and soak for 1 hour. The water should be completely absorbed, forming a moist dough. Meanwhile , fry the finely sliced onion in a non-stick skillet until transparent; stir in 1 tbsp. water, paprika, cumin and finely chopped parsley. Mix the lentil dough in a bowl with the onion and spices; knead for 2-3 minutes. Form into little cakes about 2'' in diameter and arrange on a dish.
Serve with hot peppers or salad.