Vegetarian Kufteh

Serves: 6


Vegetable Kufteh (recipe follows)
California Avocado Salsa (recipe follows)
Seven Spice Emulsion (recipe follows)
1/4 cup cured black olives
1/2 cup feta cheese, crumbled

Vegetable Kufteh (Yield: 2 lbs., 14 oz./6 cups)

1 cup bulgur wheat
16 oz. vegetable or mushroom stock
1 cup dried lima, fava, or adzuki beans
1 large onion, finely chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. Ground coriander
1 egg, beaten
1 cup or more breadcrumbs
1/2 bunch cilantro, chopped
1 Tbsp. harissa
1 Tbsp. oregano, chopped
As needed Salt and pepper to taste
As needed vegetable oil for frying
1/2 cup sautéed wild mushrooms, roasted garlic, and/or barberries

California Avocado Salsa (Yield: 5 cups)

6 Fresh California Avocados, peeled and pitted
1/2 cup tomato, diced
1/2 cup onion, diced
1/2 cup cilantro, chopped
1/4 cup Extra virgin olive oil
1 cup lemon or lime juice
1 tsp. ground cumin
1 tsp. harissa
As needed Salt and pepper to taste

Seven Spice Emulsion (Yield: 2 cups)

16 oz. white wine
16 oz. verjus
4 medium carrots, peeled and rough cut
4 oz. butter
1 tsp. seven spice
As needed Salt and pepper to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit