Armenian
Vospov Kofte
Vospov kofte are tender Armenian red lentil and fine bulgur patties, shaped by hand and served cool with lemon and crisp greens. The warm onion, tomato paste, pepper paste, parsley, and scallions give them their familiar savory depth.
Ingredients
- Red lentils, rinsed3/4 cup
- Water1 3/4 cups
- Fine bulgur1/3 cup
- Yellow onion, very finely chopped1 small
- Olive oil or sunflower oil2 tbsp
- Tomato paste1 tbsp
- Armenian red pepper paste1 tsp
- Ground cumin1/2 tsp
- Aleppo pepper1/2 tsp
- Salt3/4 tsp
- Black pepper1/4 tsp
- Scallions, thinly sliced2
- Fresh parsley, finely chopped1/3 cup
- Lemon juice1 tbsp
- Romaine or butter lettuce leaves4 to 6
- Lemon wedgesfor serving
Method
- Place the rinsed red lentils and water in a small saucepan and bring to a boil, skimming any foam from the surface.
- Reduce the heat and simmer gently for 15 to 18 minutes, stirring often near the end, until the lentils have collapsed into a thick porridge with very little liquid remaining.
- Stir in the fine bulgur, remove the pan from the heat, cover, and let it stand for 15 minutes so the bulgur softens in the hot lentils.
- Meanwhile, heat the oil in a small skillet over medium heat and cook the chopped onion for 6 to 8 minutes until soft and lightly golden.
- Stir the tomato paste and Armenian red pepper paste into the onions and cook for 1 to 2 minutes until fragrant and the oil turns red.
- Add the onion mixture, cumin, Aleppo pepper, salt, and black pepper to the lentil-bulgur mixture and knead with a spoon or clean hands until cohesive.
- Let the mixture cool until just warm, then fold in the scallions, parsley, and lemon juice.
- Taste and adjust salt or lemon; the mixture should be savory, gently spiced, and bright.
- With lightly damp hands, take small portions and squeeze them into oval kofte, leaving the natural finger ridges on the surface.
- Arrange the vospov kofte on lettuce leaves and serve at room temperature with lemon wedges.
Common questions
Can I substitute the Armenian red pepper paste if I can't find it?
Yes. Use an equal amount of mild pepper paste, or mix 1 teaspoon tomato paste with 1 to 2 teaspoons sweet paprika and a little oil. Keep it mild; the dish should be savory, not spicy-hot.
How long does the lentil and bulgur mixture need, from start to finish?
Plan on about 45 to 55 minutes total. The lentils take 15 to 18 minutes, the bulgur needs 15 minutes to soften, and the onion mixture another 10 minutes including sautéing and seasoning.
What are the most common mistakes when making vospov kofte?
The biggest mistakes are overcooking the lentils into soup, adding too much water, and not letting the bulgur absorb moisture. Also, don’t add the herbs while the mixture is hot or they’ll turn dull and soggy.
How should I store leftovers, and can I make it ahead?
Store cooled vospov kofte in an airtight container in the refrigerator for up to 4 days. It actually tastes better after resting. Make it a day ahead if you can, then shape and serve chilled or at cool room temperature.
What is the best way to serve it?
Serve in small patties or spoonfuls over lettuce with plenty of scallions, parsley, and lemon juice. It also works well in lavash or pita with fresh herbs, pickles, and extra lemon for brightness.