Turkish cuisine · Salads & Mezze

Lentil Köfte

Cold patties of red lentils and fine bulgur on a base of roasted onion and tomato paste, eaten wrapped in lettuce leaves.

Ingredients · for 4 servings

• 200 g red lentils
• 120 g fine bulgur
• 2 onions
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 4 tbsp olive oil
• 4 spring onions
• 1 bunch parsley
• 1 tsp cumin
• 1 tsp Aleppo pepper (pul biber)
• 1 lemon
• Salt

Instructions

1. Wash the red lentils and bring to a boil with 500 ml water and 1 tsp salt; cook uncovered for 15–20 minutes until they fall completely apart and barely any liquid remains in the pot.
2. Remove the pot from the heat, stir in the fine bulgur, cover, and let it swell for 20 minutes — the mixture will become firm and moldable.
3. Meanwhile, fry the finely diced onions in 3 tbsp olive oil over medium heat for 8–10 minutes until golden, add the tomato and red pepper paste, and roast for 2 minutes more until everything is deep red, glossy and fragrant.
4. Knead the onion base with the cumin and Aleppo pepper into the lukewarm lentil-bulgur mixture and let it cool completely.
5. Cut the spring onions into fine rings, finely chop the parsley, and fold both in with the lemon juice and the remaining olive oil; season boldly.
6. Shape the mixture into oblong köfte in your fist — the finger indentations are part of the look — and serve chilled on lettuce leaves with lemon wedges.