We recently spent a weekend in lovely Lancaster, Pennsylvania, attending a reunion for families with children adopted from Armenia. Who would think we would find an Armenia feast in the middle of the Amish countryside? But find a feast we did!

Armenian Delight from Broomall, Pennsylvania cooked up delicious dolma, kebab, tabouli, kufta and, of course, pakhlava. I ate every bite off my plate, got seconds, and reminisced about all the amazing food we enjoyed in Armenia.

I’ve cooked a number of Armenian dishes, but have yet to try making kufteh at home. Not for long! Here’s a recipe for Vospov (Merjimek) Kufteh with thanks to Bev, Aunt Rose and the Armenian Memorial Church in Watertown, Massachusetts.

Vospov (Merjimek) Kufteh

Ingredients

• 1 cup split red lentils
• 3 cups water
• 1 tsp salt
• 1tsp red pepper
• 1 cup medium bulgur
• 1/2 cup butter or margarine, melted
• 1 medium onion chopped
• 2 scallions, chopped
• 1/2 sweet green pepper, chopped
• 2 cups parsley, chopped

1. Boil lentils 30 minutes in the water (will look pasty).
2. Add salt ad red pepper and additional water, if needed and boil 2 minutes longer.
3. Put bulgur in a large basin and pour lentils over it.  Mix, cover, and let cool one hour.
4. Brown the onion in the melted butter or margarine add add to the bulgur/lentil mixture.
5. When cool enough to handle, knead 5 minutes until well-blended.
6. Mix in the chopped vegetables and add more salt and red pepper to taste.
7. Shape into individual servings by squeezing a portion against the palm of your hand gently with your fingers.
8. Serve while still warm.