Mercimek Koftesi (Lentil Balls)
- Total Time
- About an hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups red lentils
- Salt
- 1cup fine bulgur
- ½cup olive oil
- 1medium onion, finely chopped
- 1tablespoon tomato paste
- 2tablespoons Biber Salcasi, Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers
- 1teaspoon cumin
- ½teaspoon crushed red pepper (optional)
- Black pepper to taste
- ½cup scallions, finely chopped
- 1cup finely chopped fresh parsley
- Romaine or other small cupped lettuce leaves
Nutritional analysis per serving (40 servings)
73 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 53 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the lentils, ½ teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
- Step 2
In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
- Step 3
Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.
Private Notes
Comments
Add minced garlic with the onion
I've made this dish several times and have brought it to parties as finger food. I add garlic as well.
I add a bit of tarragon. It goes really well.
if you don’t want to dirty up a second pan, I first cooked the onion mixture in an cast iron, when done just add the lentils and boiling water, and follow the rest of the instructions
I lived in TR for 17 years. When I asked my Turkish friends for this recipe, they just laughed. They said that no one actually has a recipe for it; they just gave me a list of ingredients and basic instructions of how to put it all together. A few things I do: add the pepper/tomato paste to the lentils when it comes off the stove, and before adding the bulgur. Blends better that way. I use parsley, green onion, and dill, and mix the lemon right in, so no mess. Perfect finger food and delicious!
Wonderful! They taste just like the ones we had in Istanbul. I added some chopped mint with the parsley, and increased the cumin by 1/2 tsp. Definitely serve with lemon slices.
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