"LENTIL
BASE FOR KEFTES
1 cup brown or green dry lentils
4 cups water
1/2 tsp cumin
Juice from 1/2 a lemon, or more to taste
Salt to taste
Coarse ground black pepper to taste
Makes about 3 cups of cooked lentils.
Kosher Key: Pareve."
Tuesday, March 9, 2010
The Shiksa Blog
"KEFTES DE ESPINACA
½ onion, minced
½ cup plus 1 tbsp extra virgin olive oil
or grapeseed oil
2 cloves crushed garlic
½ tsp cayenne pepper (optional)
10 oz. fresh spinach, rinsed and dried
1 egg
½ cup matzo meal
½ tsp salt
½ tsp pepper
1-2 fresh lemons cut into wedges
Makes about 1 dozen keftes.
Kosher Key: Pareve, Kosher for Passover"
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