Peanut Butter Kufta

Description

Our Whitinsville church Lenten specialty, everyone looks
forward to this favorite. Recipe courtesy of Margo Montecalvo.

Shell

1/2 lb yellow split peas
2 cups cream of wheat
2 or 3 cups fine bulgur
2 cans chick peas (pureed undrained)
salt and pepper to taste

Filling

1-1/2 jars crunchy peanut butter
4 cups finely diced onions
2-3 tbsp dried spearmint
1 tsp basil
2 tsp dried parsley
Cayenne pepper (optional)
salt and pepper to taste

1. Boil split peas until mushy, add bulgur and cream of wheat while still hot. Puree chick peas with its liquid and add along with salt and pepper. Mix until smooth.

2. Add all filling ingredients and mix well. Make walnut size balls and freeze for easier handling.

3. Make kuftas and boil in salted water for about 10 minutes. Place kuftas on a clean cloth and sprinkle immediately with paprika.

Yields about 4 dozen.

***

Rose's notes:

Peanut Butter Kufta

1 lg can of chick peas pureed - keep a little of liquid
1 cup fine bulgur
1 cup cream of wheat

Knead & form balls
Stuff & boil with a little salt & lemon juice

Filling uncooked 2-1/2 cups
Chopped onion
1 cup crunchy peanut butter
1/2 cup chopped parsley
1 T dill dried + 1 T mint flakes
3/4 t. Cayenne pepper
1 t. black pepper
1/2 t. salt or more
Mix and use about 1-1/2 t for each ball