Mercimek Koftesi Red Lentil Patties
Turkish red lentil and fine bulgur patties worked with softened onion and red pepper paste, then shaped by hand and eaten cold in lettuce leaves with lemon. The lentils are cooked dry so the bulgur can absorb what is left.
- 1
Bring the lentils and water to a boil in a saucepan, then simmer uncovered over low heat for 20 minutes, stirring near the end, until the lentils collapse and almost no liquid remains.
- 2
Take the pan off the heat, stir in the bulgur, cover, and leave it undisturbed for 30 minutes. The bulgur will swell and the mixture will stiffen.
- 3
Meanwhile, cook the onion in the olive oil in a skillet over medium heat until soft and golden, about 10 minutes. Stir in the red pepper paste, cumin, and Aleppo pepper and cook 1 minute more.
- 4
Scrape the onion mixture and the salt into the lentils and knead with a wet hand for 2 to 3 minutes until the paste is smooth and uniform.
- 5
Let the mixture cool to room temperature, then fold in the scallions, parsley, and lemon juice.
- 6
Squeeze heaping tablespoons of the mixture in a closed fist to make about 24 ridged ovals. Serve cold in the lettuce leaves with lemon wedges.
Ingredients
- 1 cup red lentils, rinsed
- 2 1/2 cups water
- 1 cup fine bulgur
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 tablespoons Turkish red pepper paste
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper
- 1 1/2 teaspoons salt
- 4 scallions, thinly sliced
- 1/2 cup parsley, finely chopped
- 2 tablespoons lemon juice
- 12 romaine or little gem lettuce leaves, separated
- 1 lemon, cut into wedges
Instructions
- 1
Bring the lentils and water to a boil in a saucepan, then simmer uncovered over low heat for 20 minutes, stirring near the end, until the lentils collapse and almost no liquid remains.
- 2
Take the pan off the heat, stir in the bulgur, cover, and leave it undisturbed for 30 minutes. The bulgur will swell and the mixture will stiffen.
- 3
Meanwhile, cook the onion in the olive oil in a skillet over medium heat until soft and golden, about 10 minutes. Stir in the red pepper paste, cumin, and Aleppo pepper and cook 1 minute more.
- 4
Scrape the onion mixture and the salt into the lentils and knead with a wet hand for 2 to 3 minutes until the paste is smooth and uniform.
- 5
Let the mixture cool to room temperature, then fold in the scallions, parsley, and lemon juice.
- 6
Squeeze heaping tablespoons of the mixture in a closed fist to make about 24 ridged ovals. Serve cold in the lettuce leaves with lemon wedges.