Recipes Included On This Page Raisin Soda Bread #3 - Irish Red Lentil Köfte with Tomato Cucumber Salad - Turkish Veg Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin Soda Bread #3 - Irish Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 cups all-purpose flour -- (4 1/4 to 4 1/2) 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons granulated sugar 1 teaspoon caraway seeds 1 cup dark seedless raisins 2 cup buttermilk Butter Sugar Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 cups flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1 hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter and sprinkle with sugar. Source : "Andrew Balinsky (balinsky@cs.umd.edu), Gaelic language list" S(Formatted by): "Chupa Babi" Contributed to the FareShare Gazette by ChupaBabi; 1 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lentil Köfte with Tomato Cucumber Salad - Turkish Veg Recipe By : Ana Sortun Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1 medium white onion -- minced 1 carrot -- finely chopped 1 tablespoon tomato paste 2 teaspoons hot paprika 1 teaspoon ground cumin 1 cup red lentils -- picked over and rinsed 4 cups water 1 cup medium-ground bulger Salt and freshly ground pepper All-purpose flour -- for dusting Vegetable oil -- for frying 1 small red onion -- finely chopped 1 European cucumber -- peeled, halved, seeded and finely diced 1 small green bell pepper -- minced 1 pound tomatoes -- seeded and cut into 1/2-inch dice 6 tablespoons extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice 1 tablespoon pomegranate molasses -- (optional) 1/4 cup minced flat-leaf parsley 8 romaine lettuce leaves -- torn into large pieces 1. Melt the butter in a medium saucepan. Add the white onion and carrot and cook over moderate heat, until softened, about 5 minutes. Stir in the tomato paste, paprika and cumin, then add the lentils and water and bring to a boil. Simmer over moderate heat until the lentils are tender and have absorbed about three-fourths of the liquid, about 8 minutes. Stir in the bulger and remove from the heat. Let stand until the liquid is absorbed and the bulger is softened, about 20 minutes. Season with salt and pepper. Transfer to a rimmed baking sheet; spread in an even layer to cool. 2. Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16 portions; form into 3/4-inch-thick patties. Dredge the patties in the flour, shake off any excess and set on a floured baking sheet. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the patties over moderately high heat, turning once, until golden, about 5 minutes. Drain on paper towels. Add more oil to the skillet as necessary. 3. In a large bowl, toss the red onion with the cucumber, bell pepper and tomatoes. In a small bowl, whisk the olive oil with the lemon juice and pomegranate molasses. Pour all but 2 tablespoons of the dressing over the salad, season with salt and pepper and toss. Stir in 2 tablespoons of the parsley. 4. In a large bowl, toss the romaine with the remaining 2 tablespoons of dressing and arrange on a large platter. Set the lentil cakes on the lettuce. Spoon the salad on top and sprinkle with the remaining parsley and serve. MAKE AHEAD The cooked lentil patties can be refrigerated overnight. Reheat in a 350° oven before serving. Source : "http://foodandwine.netscape.com" NOTES : This recipe was inspired by the incredibly moist lentil patties called köfte that Ana Sortun first tried in Istanbul at Ferda Erdinc’s vegetarian restaurant, Zencefil. The köfte here are fried, but they can also be served grilled, baked or "raw." Contributed to the FareShare Gazette by ChupaBabi; 3 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 13g Fat (75.9% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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