Back: Kefta. Front, L to R: Cauliflower & Zucchini Salad, Spinach Salad, Moroccan Carrot Salad. Center: Harif / Harissa.
Red Lentil Kefta is one of my favorite foods! Kefta are typically made with cracked wheat and shaped into ovals. They may contain meat and are often fried. This vegan version is not fried. It’s just a zesty, addictive little ball of great flavor and nutrition, a mixture of red lentils and cracked wheat. In addition, they are easy to make!
The kefta mix can also be left loose, as a delightful red lentil and cracked wheat salad. It can be used this way in a wrap. Leftover balls can be pressed flat as a layer in a sandwich.
In addition, I have shaped the kefta as balls, rolled them in oil and baked them until there are brown spots. Completed this way, I have used them as vegan balls for my Spaghetti and NoMeat Balls Sauce. I think this might work better with a little flaxseed and water added to the mix (as an egg substitute).
Kefta is a wonderful, versatile food item.
RED LENTIL KEFTA
Ingredients
- Lentils, dried, 4 cups
- Water, 8 cups
- Fine bulgur (#1), 2 cups
Cook lentils until just done. Stir in bulgur. Set aside to cool, but crumble from time to time to avoid clumping.
- Spanish onions, 2
- Tomato paste, 5 heaping TB (up to 6 oz.)
- Salt, 4 tsp.
- Cumin, 2 TB
- Harif, 2 TB or to taste
- Lemons, 2
Saute the onion, and make a paste by adding remaining ingredients. Add to cooled lentils, and mix.
- Parsley, 1 bunch
- Green onions, 6
Chop parsley and green onions finely. Add most of the chopped greens to the mix keeping some out for garnish.
Form kefta as required.
We sometimes put the kefta into small individual paper muffin cups to make them easier to pick up when there is a crowd.
There’s a tray of those delicious, addictive red lentil kefta waiting to get set up into paper cups for a catering order or served up to customers in the cafe as part of a plate. I also crumble and use leftovers on sandwiches. omg. But then I could eat these in any form at any time and say the same thing.