📝 About This Recipe
A jewel of Turkish hospitality, Mercimek Köftesi are vibrant, nutrient-dense finger foods that perfectly balance the earthiness of red lentils with the nutty texture of fine bulgur. These zestful morsels are infused with aromatic cumin, spicy Aleppo pepper, and a bright kick of fresh lemon, making them a staple at every Anatolian gathering. Naturally vegan and served at room temperature, they offer a sophisticated interplay of warm spices and cooling herbs that dance on the palate.
🥗 Ingredients
The Base
- 1 cup Red lentils (thoroughly rinsed until water runs clear)
- 3 cups Water (filtered)
- 1.5 cups Fine bulgur (extra fine/size #1, do not use coarse bulgur)
Aromatic Sauté
- 1/2 cup Extra virgin olive oil (high quality)
- 1 large Yellow onion (very finely minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1 tablespoon Pepper paste (Biber Salçası) (mild or hot depending on preference)
Spices and Herbs
- 1 tablespoon Ground cumin (toasted for extra flavor)
- 1 teaspoon Aleppo pepper (Pul Biber) (or red chili flakes)
- 1.5 teaspoons Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 5-6 stalks Green onions (finely sliced)
- 1 bunch Fresh parsley (finely chopped, stems removed)
The Finish
- 1/2 lemon Lemon juice (freshly squeezed)
- 2 heads Romaine lettuce leaves (washed and dried for serving)
- 2 pieces Lemon wedges (for garnish)
👨🍳 Instructions
-
1
Place the rinsed red lentils and 3 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
-
2
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the lentils are very soft and have absorbed most of the water, forming a thick porridge-like consistency.
-
3
Turn off the heat. Stir in the fine bulgur. Cover the pot tightly and let it sit for 15-20 minutes. The bulgur will steam and swell using the residual moisture from the lentils.
-
4
While the grains rest, heat the olive oil in a skillet over medium heat. Add the finely minced onions and sauté until translucent and soft, about 5-7 minutes.
-
5
Add the tomato paste and pepper paste to the onions. Cook for another 3 minutes, stirring constantly to 'cook out' the raw taste of the paste and develop a deep red color.
-
6
Stir the cumin, Aleppo pepper, salt, and black pepper into the onion mixture. Remove from heat and let it cool slightly.
-
7
Transfer the lentil and bulgur mixture into a large wide bowl. Pour the warm onion and oil mixture over the grains.
-
8
Knead the mixture with your hands (once cool enough to touch) for about 5 minutes. This ensures the flavors are deeply integrated and the texture becomes pliable.
-
9
Add the lemon juice, finely chopped green onions, and fresh parsley to the bowl. Fold them in gently until evenly distributed.
-
10
Taste the mixture and adjust the seasoning with more salt or lemon juice if necessary.
-
11
Take a walnut-sized piece of the mixture and squeeze it in your palm to form an oblong shape with finger indentations—this is the traditional 'kofta' look.
-
12
Arrange the finished koftes on a serving platter lined with fresh Romaine lettuce leaves.
💡 Chef's Tips
Ensure you use 'Fine Bulgur' (Köftelik Bulgur); coarse bulgur will remain crunchy and won't bind correctly. If the mixture feels too dry to shape, add a tablespoon of warm water; if too wet, let it sit uncovered for 10 minutes to firm up. Always wait for the lentils to cool slightly before adding fresh herbs to prevent them from wilting and losing their vibrant green color. For a deeper flavor, use a mix of hot and sweet Turkish pepper paste (Biber Salçası). These are best served at room temperature; refrigeration can make them slightly firm, so bring them back to room temp before eating.
🍽️ Serving Suggestions
Serve each kofte wrapped inside a crisp Romaine lettuce leaf with an extra squeeze of fresh lemon. Pair with a side of 'Ayran', a traditional Turkish salted yogurt drink, for a refreshing contrast. Accompany with pickled cucumbers or pickled peppers to cut through the richness of the olive oil. Serve alongside a bowl of shepherd's salad (Çoban Salatası) for a complete plant-based feast. Drizzle with a little pomegranate molasses just before serving for an extra layer of tangy sweetness.