Effortless Turkish Lentil Köftesi (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tbsp olive oil
02 -
1 1/2 cup fine bulgur
03 -
2 tbsp tomato paste
04 -
1 cup red lentils
05 -
4 garlic cloves
06 -
1 onion, diced
→ Herbs and Seasonings
07 -
1 tsp Aleppo pepper
08 -
1 tsp ground cumin
09 -
1/3 cup olive oil
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
1 cup chopped green onion
13 -
1 1/2 cups roughly chopped parsley
→ For Serving
14 -
Lettuce leaves
15 -
Wedges of fresh lemon
# Instructions:
01 -
Pour 3 cups of water into a pot with the red lentils and cook them until all the water is absorbed and the lentils are soft, which should take around 15–20 minutes.
02 -
Once the heat is turned off, toss the bulgur into the pot with the lentils, close the lid, and let it sit for a good 30 minutes. The bulgur will soak up the heat and soften nicely.
03 -
Warm olive oil in a skillet, then sauté the chopped onion and garlic until they turn golden. Mix in the tomato paste and cook for 2-3 minutes until fragrant before removing from the stove.
04 -
Scoop the lentils and bulgur into a big mixing bowl and stir in the cooked onion mixture until it’s all blended.
05 -
Throw in parsley, green onions, cumin, salt, pepper, and Aleppo pepper. Stir well to distribute the flavors throughout.
06 -
Drizzle in the olive oil and give everything a thorough mix until the mixture sticks together when squeezed.
07 -
Wet your hands a little, grab small chunks of the mixture, and mold them into oval shapes about 5-7 cm long. Line them up on a platter.
08 -
Place the shaped lentil balls in the fridge for at least an hour so they can firm up and the flavors can blend. Serve alongside lettuce leaves and lemon wedges.
# Notes:
01 -
Mercimek Köftesi is a popular appetizer served at room temperature.
02 -
Ensure the lentils have softened fully before adding the bulgur for the best texture.
03 -
If shaping is tricky due to dryness, add a splash of water. If it’s too sticky, sprinkle some extra bulgur.