Archive for the ‘Appetizers’ Category

These red lentil balls originate from eastern and south-eastern regions of Turkey. They are easy to make, and are delicious, especially when wrapped in lettuce leaves. Serve warm as a nice vegeterian dish; or cold, as a salad, side dish or appetizer. Do not hesitate to adjust the amount of spices and herbs to your liking (e.g., exclude cumin, add cayenne pepper, etc.).

                                                                                                                 

2 cups water
1 cup red lentils
1/2 cup ARZU Original
1/4 cup olive oil
3 cloves of garlic, minced
1 large onion, chopped finely
1 tablespoon of tomato paste (optional)
1 teaspoon cumin (optional)
1 teaspoon paprika
½ teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh, chopped flat-leaf parsley
1/2 cup green onions (scallions)

Bring two cups of water to boil in a pot, and add the lentils. Cook in low heat until the water is absorbed, and the lentils are mushy. Turn off the stove, and stir the ARZU into lentils. Let the mixture rest for 15 minutes to allow the ARZU to soften.
In the meantime, fry the finely chopped onion and minced garlic in olive oil until lightly browned. Add tomato paste at the last minute, stir and turn off the stove.

Add the fried onion and garlic into the lentil mixture along with the spices and salt. Lightly knead until the ingredients are mixed. Taste, and adjust salt and spices. Add the parsley and green onions, and lightly knead. Shape the mixture into egg-shaped balls. Sprinkle with paprika, and serve with lettuce leaves.

 

4-5 Mini Sweet Peppers- washed, cut in half length wise and de-seeded.

 

Prepare one packet of ARZU Southwest flavor as directed.

Add 1-2 teaspoons olive oil to cooked Arzu.

 

Spoon warm ARZU into each half of pepper.

Garnish with sliced shallots and cilantro.

May be serve room temperature or heated in the oven. (350* for 5-10 minutes)