We are on Indian Hill Road North in Chatham, Massachusetts, visiting friends who have never tasted Merjumek Kufte, and since our friends are ABC (see yesterday's blog), they wanted so much to learn how to prepare it. As they watched, they didn't want to take the time to record the details, so Marash Girl has done so here.
In a large pot, place one cup of dry red lentils (ours were purchased from Massis Bakery in Watertown, Massachusetts). Rinse well. Cover rinsed red lentils (which are actually orange in color) with 2 cups of fresh water, bring to a boil, simmer for a few minutes, then turn off the heat and let sit for about one hour.
While the red lentils are "cooking", chop up one large onion and slowly simmer in about a half cup of olive oil:
|This is the pervaz, half of which we will be stirring into the Merjumek Kufte, half of which we will be using for added garnish. But not yet!|
|Merjumek kufte prepared into "khounches". Be sure the ridges from your fingers are evident on the outside of the "khounches"!|
Or better yet, prepare well enough ahead of time so that you can shape the kufte into "khounches" and serve at room temperature as mezzeh!
|Having assisted in the preparation of the this kufte, and the creation of the khounches,|
the next generation proudly serves Merjumek Kufte.