I am pleased to report that the lentil-bulgur kuftas were
well-received at our Womens’ Guild Welcome-Back luncheon this past weekend.
(Thank you, ladies!) I made some extra so that my husband, Doug, could have
some for his lunch at home that day, too.
Since we had some kuftas left over, Doug suggested I dip them in egg and pan-fry them for breakfast. (We use this
technique with left-over
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