Turkish Lentil Mezze (Mercimek Köftesi)
These lentil patties are very popular in my homeland of Turkey are a great example of naturally wholesome and delicious plant-based Turkish food. They are good value and fantastic to prepare ahead, great for entertaining. We traditionally serve them at room temperature, wrapped in lettuce leaves with a squeeze of lemon juice or a drizzle of pomegranate molasses, which adds a delicious tang to the patties.
Servings: 4
Ingredients
- 3 cups hot water
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 yellow or white onions, finely chopped
- 1 tablespoon double concentrated tomato paste
- 1 tablespoon Turkish red pepper paste (biber salçası, see note)
- 3/4 cup (heaping) red lentils, rinsed
- 3/4 cup fine bulgur
- 4 green onions, trimmed and finely chopped
- 1 small bunch flat-leaf parsley, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Aleppo pepper (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Lettuce cups
- Lemon wedges
- Pomegranate molasses optional
Instructions
- Get ready. Heat 3 cups of water in a small saucepan or tea kettle.
- Saute the onions. To a large sauté pan set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the onions and sauté for 10–12 minutes, stirring often until they’re softened and starting to caramelize. Add the tomato paste, and red pepper paste, and combine well, then set aside to cool.
- Cook the lentils. Place the heaping 3/4 cup rinsed red lentils in a medium saucepan with 2 cups of hot water. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Simmer until the lentils are cooked through, about 15 minutes. Skim off any scum that rises to the surface with a spoon and stir occasionally so that the lentils don’t stick to the bottom of the pan. Drain off any leftover liquid – the cooked lentils will be the consistency of a thick, chunky purée. Set aside to cool in a large bowl.
- Cook the bulgur. In the same pan off heat, stir the 3/4 cup fine bulgur with the remaining scant 1 cup of hot water. Cover and let the bulgur absorb the water and soften for 5 minutes.
- Make the köfte mixture. Into the bowl with the cooled lentils, add the bulgur, sautéed onions mixture, green onions, and parsley. Season with ground cumin, Aleppo pepper (if using), salt and pepper. Stir to combine–the mixture needs a good seasoning, adjust the salt to your taste.
- Knead. Fill a medium bowl with room temperature water and a drizzle of olive oil. Slightly dampen your hands in the oily water, then knead the bulgur and lentil mixture for a couple of minutes until well combined. It will be a soft dough consistency. Check the seasoning and add more salt or spices to your taste, mix well.
- Shape: Dampen your hands and take a large walnut-sized piece of the mixture and squeeze it gently in your hand like you're making a loose fist. You want to shape them into rough-looking ovals. Place on a wide serving plate over a bed of lettuce leaves. Repeat until you’ve used all of the mixture.
- Serve. Serve with lemon wedges on the side or with a drizzle of pomegranate molasses, as my husband prefers.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, Aleppo pepper, and pomegranate molasses used in this recipe.
- You can substitute the Turkish red pepper paste with more tomato paste, make it yourself, or find it at Middle Eastern markets or online.
Nutrition
Calories: 307.4kcal | Carbohydrates: 48.3g | Protein: 13.3g | Fat: 8.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.4g | Sodium: 92.3mg | Potassium: 647.7mg | Fiber: 16.9g | Sugar: 4.4g | Vitamin A: 416IU | Vitamin C: 9.6mg | Calcium: 66.3mg | Iron: 4.3mg
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