Mercimek Köftesi

Ingredients

• •1 cup red lentils, rinsed
• •2 1/2 cups water
• •3/4 cup fine bulgur
• •3 tbsp olive oil
• •1 small yellow onion, finely chopped
• •1 1/2 tbsp Turkish red pepper paste
• •1 tsp ground cumin
• •1 tsp Aleppo pepper
• •2 tbsp lemon juice
• •3 green onions, finely sliced
• •1/2 cup flat-leaf parsley, chopped
• •1 tsp kosher salt
• •12 romaine leaves

Directions

1. 1Simmer the red lentils with water for 18–20 minutes until very soft and only a little liquid remains.
2. 2Stir the fine bulgur into the hot lentils, cover, and rest 15 minutes so the bulgur hydrates without further cooking.
3. 3Cook onion in olive oil over medium for 6 minutes; stir in red pepper paste, cumin, and Aleppo pepper for 1 minute.
4. 4Mix the onion mixture into the lentil-bulgur base, then add lemon juice and salt and cool until comfortable to handle.
5. 5Knead in green onions and parsley, then shape the mixture into 18 elongated patties with ridges from your fingers.
6. 6Serve the mercimek köftesi cool or at room temperature in romaine leaves.

💡 The mixture should be warm, not hot, when parsley and scallion go in; high heat dulls their fresh flavour and darkens the herbs.

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