Mercimek Köftesi

Ingredients

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear. Put them in a small saucepan with the water, bring to a boil, then lower to a gentle simmer and cook until the lentils are completely soft and most of the water is absorbed, 12-15 minutes. Stir once or twice near the end so they do not catch on the bottom; the mixture should look like a thick porridge, not soupy.

2. 2

   Turn off the heat, immediately stir in the fine bulgur, cover tightly, and let it stand for 10 minutes so the bulgur swells in the hot lentils. This short rest is what keeps the recipe within 30 minutes while still giving the proper texture.

3. 3

   While the bulgur rests, heat the olive oil in a small frying pan over medium-low heat. Add the onion and cook for 3-4 minutes until softened but not browned. Stir in the tomato paste, red pepper paste, cumin, sweet paprika, salt, and black pepper, and cook for 1 minute more to remove the raw taste of the pastes and spices.

4. 4

   Scrape the hot onion-paste mixture into the lentil-bulgur base. Add the scallions, parsley, pomegranate molasses, and lemon juice. Mix and knead with a spoon first, then with clean hands for 2-3 minutes until the mixture is evenly coloured and holds together when pressed. If it feels too loose, let it sit 2 more minutes; as it cools, it firms up.

5. 5

   When cool enough to handle, take walnut-sized portions and squeeze each one in your palm to form the traditional oval patties with finger ridges. Arrange on a plate. A proper mercimek köftesi should feel moist and tender, not wet or crumbly.

6. 6

   Serve the mercimek köftesi on lettuce leaves with lemon wedges alongside. Eat by wrapping each patty in a lettuce leaf and adding a squeeze of lemon if you like.

Nutrition per serving

Notes

• •Fine bulgur is important here; coarse bulgur will not soften properly in the short resting time.
• •Red pepper paste is traditional, but if unavailable you can replace it with an extra 10 g tomato paste plus a pinch more paprika.
• •For the best shape, lightly dampen your hands before forming the patties.
• •These are often served at room temperature and keep well in the refrigerator for up to 2 days.

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