Vospov Kofte — Armenian Red Lentil and Bulgur Patties

Other Fast Without Oil Published June 13, 2026

Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fine bulgur until the mixture firms into something you can roll, then studded with green onion, parsley, and a hit of red pepper paste. They are eaten cold, scooped into the curve of a lettuce leaf or wrapped in lavash, and they hold together like a real meal. The lentils give you the protein and the bulgur gives you the bite; together they are dense, savory, and genuinely filling.

This version is built for strict no-oil days — the lentils and bulgur bind perfectly well on their own, and a squeeze of lemon at the table makes up for the missing oil. On regular fast-with-oil days, a film of olive oil keeps the kofte glossy and carries the pepper paste more richly. On fish days you can serve them alongside grilled fish without changing a thing.

FASTING LEVEL: Fast Without Oil (adaptable for oil days — see notes)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 1 cup (200g) red lentils, rinsed
- 3 cups water
- 1 cup (160g) fine bulgur (#1 grind)
- 1 large onion, finely diced
- 2 tablespoons red pepper paste (biber salçası), or 1 tablespoon tomato paste plus 1/2 teaspoon Aleppo pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 4 green onions, thinly sliced
- 1/2 cup chopped flat-leaf parsley
- Juice of 1 lemon
- Salt and black pepper to taste
- Romaine or little gem lettuce leaves, to serve

METHOD

1. Combine the red lentils and water in a pot. Bring to a boil, then reduce to a simmer and cook uncovered for 15-18 minutes, stirring now and then, until the lentils are completely soft and the mixture is thick like a loose porridge.

2. Turn off the heat, stir in the fine bulgur, cover the pot, and let it sit for 15 minutes. The bulgur will absorb the remaining moisture and the mixture will firm up.

3. Meanwhile, put the onion in a skillet with a few tablespoons of water and cook over medium heat until soft and translucent, about 8 minutes, adding a splash more water if it catches. Stir in the pepper paste, cumin, and paprika and cook 1 minute more until fragrant. (For oil days: cook the onion in 3 tablespoons olive oil until golden instead, which gives a richer result.)

4. Scrape the onion mixture into the lentil-bulgur base and knead well with your hands or a sturdy spoon until fully combined. Fold in the green onions, parsley, and lemon juice. Season generously with salt and pepper.

5. Wet your hands and shape the mixture into small ovals or footballs, pressing firmly so they hold. Arrange on a platter.

6. Serve at room temperature or chilled, each kofte tucked into a lettuce leaf. They keep in the fridge for 3 days and the flavor only deepens.

NOTES

- For oil days, cook the onion in 3 tablespoons olive oil until golden and add a final drizzle of oil over the platter — it deepens the flavor noticeably.
- If the mixture is too soft to shape, the bulgur needs more time — cover and wait another 10 minutes. If too stiff, work in a tablespoon of warm water.
- Red pepper paste is what makes these taste Armenian rather than generic. Find it at any Middle Eastern grocer; it keeps for months.
- On fish days, these make an excellent mezze beside grilled mackerel or trout.