Mercimek Köftesi (Lentil & Bulgur Koftas)
Ingredients
- 250 gr. red lentils 125 gr. fine bulgur 700 ml. water, approx. *
- ¾ tsp. salt or to taste
- Freshly ground black pepper
- 30 ml. (3 tbsp.) olive oil
- 1 small red/white onion, very finely chopped 1 tbsp. tomato purée
- 1 tbsp. red pepper purée (if you cannot find this
- use 2 tbsp. tomato purée)
- 2 tsp. cumin Juice of half lemon (adjust accordingly, amount
- depends on how you like it) Good handful parsley, finely chopped 6-8 salad onions, finely chopped
- 1 green/red chilli pepper,very finely chopped,
- adjust according to how much heat you want if !supportLineBreakNewLine endif
- Lettuce leaves for serving
- * I use 2 x lentil weight and approx. 1½ x bulgur
- weight measurement for the water
Method
Put the water on to boil and rinse the lentils in a sieve under cold running water. When the water is boiling, add the lentils, place on the lid, slightly open. Cook on a low light until the water is just covering the lentils. Add the bulgur, a good grinding of freshly ground black pepper and salt and take off the heat. Stir round well, cover and leave to expand and cool.
Heat the olive oil in a small pan, add the finely chopped onion and cook on a low light, with the lid on, until softened but not browned. Add the tomato and pepper purées, stir and cook for a further 1-2 minutes. if !supportLineBreakNewLine endif
Add the cumin and take off the heat.
Add the onion mixture to the now cooled lentils and bulgur. Using a fork, stir it round until it is evenly mixed and coloured.
Tip in the finely chopped parsley, salad onions, green chilli and lemon juice and continue to gently mix it all together. Adjust seasoning.
Take walnut sized pieces and shape them into plump fingerlike shapes. Keep your hands slightly damp with a little water to do this.
Serve on a plate of salad leaves.
