Red Sonja Mercimek Koftesi

Ingredients: 

1 cup red lentil

1/2 cup fine bulgar (cracked wheat)

2 cups water

1/2 cup olive oil

1 medium onion, very finely chopped

1 tbsp tomato paste

1/2 tsp cumin powder

1 tsp paprika powder

1 tsp salt

3 lemons: 2 juiced, 1 zested, & 1 cut into slices for serving

1/2 bunch parsley, finely chopped and dried

1/2 bunch green onion, finely chopped

romaine lettuce pieces

Optional ingredients: 1 tsp red pepper powder, 1/2 tbsp red pepper paste, 1 tsp black pepper

Recipe: 

1. Soak the red lentils in water for 4-5 hours. Drain.

2. Boil 2 cups water in a pot, and add the red lentils.  Cook until almost all water is absorbed.  Remove from heat.

3. Add bulgar and salt to the lentils and water, mix gently, and then cover for 10-15 minutes.

4. In a different pan, add oil and onions.  Sautee until translucent. Then add paprika, cumin powder, and tomato paste.  Cook for 1-2 more minutes.  Let cool.

5. Mix both mixtures and add green onions, parsley, lemon zest, lemon juice from 1 lemon, and optional ingredients.  Taste and add more lemon juice if necessary.  

6. Form into koftas with your hand, and then place in lettuce leaves with cut lemon. Serve!!! 

Makai na Chino

2 16 oz packets of frozen corn, defrosted
3-4 green chilies (more or less depending on spice tolerance level)
2 tbsp water
2 tsp. mustard seed
1 tsp. asafoetida (hing)*** optional
2 tsp. ground coriander/cumin mix
4 tbsp. shredded coconut
enough milk to submerge most of the corn
2 tbsp. olive oil
1 tbsp salt

Cut off stems from green chilies, add it with water to food processor, set aside.
When corn is completely defrosted, blend or food process 3/4 of corn separately, and in batches to make it easier. Add oil to large pan, and then hing. When it starts to simmer, add mustard seeds. When it starts to pop, add corn. Stir a few times to get mustard seed throughout, and then add milk (I would say 1-2 cups, but I'm not sure - submerge most of the corn, but not completely). Let corn reduce in milk - stir occasionally. After much of the milk has evaporated, add the rest of the ingredients (chili liquid, coriander/cumin, salt, and coconut) and stir thoroughly. Keep stirring so it doesn't stick to bottom of pan, and serve. Makes 8 servings.