mercimek köftesi (red lentil kofte)

June 27, 2013

1 cup red lentil
1/2 cup fine bulgur
1/2 cup olive oil
2 cups of water
1 medium onion, very finely chopped
1 tsp cumin
1 tbsp tomato + red pepper paste (if you cannot find red pepper paste you can use 1 tbsp tomato paste)
~1 tsp salt
juice of half or 1 lemon (depends on how you like it: sour or not so sour)
1/3 bunch parsley, finely chopped
1/2 bunch green onion, finely chopped
curly leaf lettuce

-Wash lentils and boil them in 2 cups of water until it almost soaks the water.
-Once you turn it off, add bulgur and salt. Mix once and cover to let the bulgur expand. Let it cool off.
-Heat oil in a pan and add the onion (not the green one!) and cook until soft.
-Add tomato paste and cook for another 1-2 minutes.
-Add cumin and stir once you turn it off.
-Add this to the lentils which should be cool by now.
-Add half of finely chopped parsley, green onion, and lemon juice to the lentils. Mix all well.
-Take walnut size pieces and give them kofte shape in your hands.
-You can either place lettuce leaves on a serving plate and put koftes on top as in the picture, or serve koftes and lettuce leaves separately. However, when you eat them you should wrap each kofte in a lettuce leaf.


from almost turkish

One comment

  1. It’s the same consistency as tomato paste, just made with red bell peppers. I have to say, once I had this mixture going, it smelled heavenly. I think you could cook anything in this, and it would turn out fantastic. But back to cooking – saute this mixture for a few minutes, until the onion is soft, then add 4 ounces of red lentils and 1 1/2 cups of water, bringing the entire thing to a boil. Lower the heat and simmer for 10 minutes, at which time the lentils should be tender and should have absorbed 2/3 of the water (I added a bit of extra water to mine because it made me nervous to have so little water in the mixture, but in the end it made my köfte not as firm, which was fine).

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