ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Mercimek köftesi (red lentil and bulgur patties in lettuce leaves)
A meatless Turkish meze, served at gatherings at home and over tea. The lentils and bulgur together make it filling, while the lemon and fresh herbs keep it light.
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Ingredients
Method
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- Rinse the lentils, bring to the boil with the water, and cook for 15 minutes until soft, but with the water not yet fully absorbed.
- Take off the heat, stir in the bulgur, cover, and let stand for 15 minutes so the bulgur absorbs the remaining liquid.
- Meanwhile, cook the onion in the oil until translucent, then stir in the tomato paste and pepper paste, and fry for a minute.
- Add the onion mixture to the lentil-bulgur mix with the cumin, pul biber, salt and pepper, and knead thoroughly by hand.
- Once cooled to lukewarm, knead in the spring onion, parsley and lemon juice.
- With wet hands, shape into small, oblong patties, and press with your palm to leave a fingerprint pattern.
- Serve on lettuce leaves with lemon wedges; eat wrapped in the leaf.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fine "köftelik" bulgur is the right kind; grind coarser pilaf bulgur finer in a food processor.
- Keeps 2-3 days in the fridge, and tastes even better the next day.
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