Starters & Mezes
High-protein, plant-based, and absolutely delicious. Mercimek Köftesi is the Turkish answer to the perfect vegan snack. These savory red lentil and bulgur patties are kneaded with sautéed onions, tomato paste, and plenty of cumin, then shaped by hand. Served on fresh lettuce leaves with a generous squeeze of lemon, they are a refreshing, no-bake treat that’s as fun to make as it is to eat.
Ingredients :
- 1 cup red lentils (rinsed)
- 3 cups water (for boiling lentils)
- 1.5 cups fine bulgur wheat (specifically for meatballs, not coarse)
- 1 medium yellow onion (finely chopped)
- 5 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp Turkish pepper paste (Biber Salçası)
- 1 bunch spring onions (scallions), finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin (essential for flavor)
- 1 tsp sweet red paprika
- Optional for serving: Lettuce leaves and lemon wedges
Preparation :
- Wash the red lentils thoroughly. Place them in a pot with 3 cups of water.
- Boil gently for about 15-20 minutes until the lentils are soft, mushy, and have absorbed most (but not all) of the liquid. (It should look like a thick soup, not completely dry).
- Turn off the heat. Immediately add the fine bulgur to the hot lentils and mix well.
- Cover the pot with its lid and let it rest for 30 minutes. The trapped steam and remaining moisture will cook and fluff up the bulgur.
- While the mixture rests, prepare the sauce: In a pan, heat the olive oil and sauté the chopped yellow onion until soft and translucent (about 10 mins).
- Add the tomato paste and pepper paste. Cook for another 7-8 minutes on low heat to release their aromas, then remove from heat.
- Transfer the rested lentil-bulgur mixture into a large mixing bowl (or tray). Add the cooked onion-paste sauce, salt, cumin, black pepper, and paprika.
- Knead the mixture thoroughly with your hands until all ingredients are well combined and the paste is evenly distributed. (If it's too hot, wait a few minutes).
- Once the mixture has cooled down to warm/room temperature, add the chopped spring onions and parsley. Knead gently just to mix (adding greens while hot will make them wilt and lose color).
- Take walnut-sized pieces and squeeze them in your palm to give them the traditional finger-indented shape (çiğ köfte shape).
- Arrange on a serving platter lined with fresh lettuce leaves. Serve with plenty of lemon wedges.
