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Turkish Mercimek Köftesi (Red Lentil and Bulgur Patties with Fresh Herbs)
A beloved Turkish vegan meze made by kneading cooked tender red lentils with fine bulgur, savory pepper paste, cumin, scallions, and parsley, shaped by hand and served in crisp lettuce leaves.
Prep
25 min
Cook
20 min
Total
45 min
Ingredients
6servings
- Split red lentils200 g
- Fine bulgur wheat150 g
- Water for cooking600 ml
- Yellow onion, finely diced1 piece
- Olive oil60 ml
- Tomato and red pepper paste2 tbsp
- Ground cumin1 tsp
- Fresh parsley, chopped1 piece
- Fresh lemon juice3 tbsp
- Salt1 tsp
Preparation Steps
1
Boil red lentils in water for 15 minutes until completely soft and mushy.
15 min timer
2
Remove from heat, stir in fine bulgur, cover tightly, and allow to steam for 15 minutes until bulgur swells.
15 min timer
3
Meanwhile, sauté diced onion in olive oil for 5 minutes, stir in tomato and pepper paste, and cook for 2 minutes.
7 min timer
4
Combine onion mixture with lentil-bulgur base. Add cumin, salt, and lemon juice. Knead well by hand until pliable, then fold in chopped parsley.
5 min timer
5
Squeeze walnut-sized portions in your fist to leave distinct finger indentations. Arrange on a platter lined with crisp lettuce leaves and lemon wedges.
5 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
