Recipe onlinefamilyhomerecipes.com/recipe/mercimek-koftesi-turkish-lentil-and-bulgur-patties/Scan the code to open the recipe on your phone
Mercimek köftesi: Turkish lentil and bulgur patties
Turkish red lentil and fine bulgur patties with onion, tomato paste, scallions, and parsley, served cold in lettuce leaves. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 35 min
- Total time
- 55 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Middle Eastern
Mercimek köftesi are Turkish red lentil and fine bulgur patties that are neither baked nor fried: the bulgur softens in the hot lentils, and the mixture is flavored with onion cooked with tomato paste, scallions, and parsley. Serve them cold, wrapped in lettuce leaves, with lemon.
Ingredients
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Cook the lentils
15 minRinse the lentils, add 600 ml water, and cook for 15 minutes, until tender and almost all the water has been absorbed.
Let the bulgur soften
20 minRemove from the heat, stir in the bulgur and salt, cover, and let stand for 20 minutes to allow the bulgur to absorb the liquid.
Season the mixture
10 minSauté the finely chopped onion in the olive oil. Stir in the tomato paste, paprika, cumin, and chili flakes, then add to the lentils. Mix in the sliced scallions, chopped parsley, and lemon juice, and knead the mixture with your hands.
Shape the patties
10 minSqueeze portions of the lukewarm mixture in your palm to form oblong patties with finger indentations. Serve cold in lettuce leaves with lemon wedges.
Tip: Mix with your hands while the mixture is still lukewarm, and shape the patties with damp palms—the bulgur holds them together without an egg.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 291 kcal
- Protein
- 12 g
- Carbohydrates
- 46 g
- of which sugars
- 2.4 g
- Fat
- 8.2 g
- of which saturates
- 1.2 g
- Fiber
- 8.5 g
- Salt
- 1.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Placky z červenej šošovice a bulguru – mercimek köftesi
Follow us
Recipe ideas every day on Facebook & Pinterest.
