Mercimek Köftesi

Turkish mercimek köftesi made with red lentils, fine bulgur, herbs and pepper paste, shaped into soft hand-pressed patties.

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Mercimek köftesi are a classic meat-free Turkish meze. The lentils provide body while bulgur absorbs the remaining moisture, creating a mixture that can be shaped without frying.

Ingredients

• 250 g red lentils (rinsed)
• 180 g fine bulgur
• 750 ml water
• 3 tbsp olive oil
• 1 onion (finely diced)
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp Aleppo pepper (optional)
• 4 spring onions (finely sliced)
• 30 g fresh parsley (finely chopped)
• 2 tbsp fresh mint (chopped)
• 3 tbsp fresh lemon juice
• 1 tsp fine salt (or to taste)
• romaine or lettuce leaves (to serve)
• lemon wedges (to serve)

Step-by-step method

1. Put the lentils and water in a saucepan and bring to a boil. Reduce to a simmer and cook for 15–18 minutes until the lentils are very soft and only a little liquid remains.
2. Stir in the fine bulgur, cover the pan and turn off the heat. Leave for 15 minutes so the bulgur absorbs the remaining moisture.
3. Meanwhile, heat the olive oil in a frying pan and cook the onion for 7–8 minutes until soft.
4. Add the tomato paste, red pepper paste, cumin, paprika and Aleppo pepper and cook for 1 minute.
5. Mix the onion mixture into the lentil-bulgur base while still warm. Let it cool enough to handle.
6. Add the spring onions, parsley, mint, lemon juice and salt and knead the mixture gently with your hands for 2–3 minutes.
7. Take small handfuls and squeeze them lightly in your palm so they form ridged oval patties.
8. Serve at room temperature on lettuce leaves with lemon wedges.