Name: Lentil and Bulgur Croquettes (Keftikes de Lentija)
Yield: Makes about 15 croquettes; serves 4 to 6
Ingredients: about ¼ cup toasted bread crumbs or matzoh meal, or as needed; lemon wedges or plain yogurt; 2 onion skin eggs or hard-cooked eggs, peeled and chopped; 1 teaspoon salt; 2 teaspoons ground cumin; 3 tablespoons olive oil, plus more for frying; 1 large onion, chopped; ½ cup bulgur or cracked wheat; 3 tablespoons chopped fresh flat-leaf parsley; ½ teaspoon freshly ground black pepper; 3 tablespoons chopped fresh mint; 1 egg, beaten; ¾ cup lightly salted water; ¼ cup green or black lentils

Preparation info

Makes about 15 croquettes; serves
4 to 6

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

These croquettes, a specialty of Salonika, are usually served with lemon wedges. They also taste great with a dollop of yogurt, however, and because they are rather filling, they can be a complete meal when served with soup.

Ingredients

¼ cup green or black lentils
¾ cup lightly salted water
½

Method

Pick over the lentils and rinse well. Place in a small saucepan and add the lightly salted water. Bring to a boil over high heat, reduce the heat to low, cover, and simmer until tender, 20 to 25 minutes.

When the lentils are ready, uncover, add just enough water (about 1 scant cup) to cover them, and stir in the bulgur or cracked wh