Does anyone have a recipe for Armenian lentil balls?

I don't know. Is this what you looking for.

Got it from my friend.

Never done it before.. just a Good Story from her. So I decide to keep the recipe.

Armenian Lentil Balls

2 cups red lentils

1 cup fine bulgur

2 small onions or 1 large finely diced

1 tsp salt

1 bunch flat leaf parsley

3 scallions

2 tbsp ground cumin

1. Wash the lentils until water is pretty clear.

2. Place lentils in a pot and fill with water until water level approx. 1" above the lentils

3. Bring to a boil and simmer until done. Approx. 5-8 min

4. Meanwhile, heat a skillet with olive oil and fry the onions until translucent. about 8-10min.

5. Once the lentils are done. They should be a bit wet still. In other words, it shouldn't be dry. Add salt, onions, cumin and mix it up in the lentil pot.

6. Add about 1/2-3/4 of the bulgur depending on how wet your lentils are. I have also added more than 1 cup of lentils because I thought the lentils looked too dry! It was still really tasty so don't worry about that! Mix the bulgur in and cover the pot and let it sit until the rest of the water is absorbed by the bulgur. Leave for about 15 minutes or longer

7. Chop scallions and mince up parsley.

7. Take a spoon and stir, the mixture should resemble thick cookie dough. If it seems too watery still, add more bulgur and let it rest longer. You can also taste it at this point. The bulgur should no longer be hard but soft and melded in to the mix.

8. With a bowl of water nearby, wet your hands and mold into balls, footballs, any shape you like and place on a platter. I use about a tbsp for each ball.

9. Once done, sprinkle with scallions and parsley and drizzle with some good olive oil.

Enjoy!

Hey My favourite recipe would be the Soojookh ill give it to you INGREDIENTS: 4 lbs. ground lean lamb 4 lbs. ground round 1/2 cup salt 1 tablespoon crushed garlic 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 tablespoon paprika 1 tablespoon onion salt PREPARATION: Combine the above ingredients well. Refrigerate for 12 hours to allow the flavors to marry. Mix well one more time to make the mixture workable and fill into sausage casing or preferrably make long muslin bags about 1 1/2 inches in diameter. (Can use the legs of panty hose) When the casings are full, tie off the ends and lay on a flat surface and flatten the tubes. Hang up to dry [outside] for several days. Cover the drying Soojookh with cheese cloth to protect it from insects. This is best made in the cool part of the year [autumn] when the sun is not too hot and the insects are at a minimum. Soojookh is sliced and eaten as an appetizer or a snack food. It can be scrambled with eggs or used in soups. Yummy Hey, really i hope i helped