Free Cooking Class: Lentil Kofte (Salad) and Revani (Dessert) [RSVP] - Interfaith Events - Interfaith Dialogue - Interfaith Dialog - IFCO - Interfaith Cultural Organization

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EVENTS

Free Cooking Class: Lentil Kofte (Salad) and Revani (Dessert) [RSVP]
May 8, 1:00pm, Family Housing Community Room, UGA

Interfaith Cultural Organization continues its free cooking classes. This week we are going to show how to cook Lentil Kofte (Salad) and Revani (Dessert). If you would like to learn and taste how to prepare this tasty dish, please come and join us.

Free Cooking Class: Lentil Kofte (Salad), Revani (Dessert) and Turkish Tea will be served at the end of class.

Please RSVP at ifco@uga.edu

Lentil Kofte

Ingredients

1 cup of red lentil (Turkish lentil)
2 cups bulghur for kofte
2 medium onion
1 medium potato
5 cups water
1/2 cup olive oil
2 tbsp pepper paste
1 tsp crashed red peppers
2 tsp salt
1 tsp cumin powder
1 tsp black pepper
1/2 cup water
finely chopped parsley

Preparation

1. Put lentil, peeled and diced potato and 5 cups water in a deep pan and let it boil and simmer for 30 minutes. turn the heat off and set aside.

2. Put oil in another pan, add chopped onion and saute them for 15-20 minutes then add pepper paste and spices one by one. At the end, pour 1 cup of water and stir them all then add 2 cups bulghur in and cover the pan with lid.

3. When they are warm, both lentil and bulghur mixture. Toss them in one large bowl and knead it like dough. After they are well blended. Add chopped parsley.

4. Grab some piece as big as finger and give them a kofte shape just like you see in the picture. Decorate the platter with green salad.

Revani

Ingredients

1/2 cup semolina
2/3 cup flour
1 tbsp baking powder
1/2 cup sugar
1 tbsp vegetable oil
1 tsp vanilla
4 eggs
Syrup
1 cup sugar
2 cup water
4-5 drops lemon juice

Preparation

Boil the syrup ingredients for a few minutes, put aside and let warm. Use a mixer to blend sugar, oil, vanilla, and eggs for a few minutes until sugar melts. Then mix together semolina, flour, and baking powder with a spoon in another bowl. Combine the two throughly, again using the mixer.

Grvase the bottom and sides of a 8x8x2 Pyrex dish or a regular cake tray and place in the mixture. Preheat the oven 375 F and bake for 25 minutes. Cut the cake into nine equal square pieces. Then pour the warm syrup on top while the cake is still warm. Use a tablespoon to do this and make sure to do it slowly so the cake absorbs the syrup equally.

Let cool and serve the revani with thick cream and pistachious. Keep the dessert in the fridge.