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TurkishAuthentic Cuisine

Mercimek Köftesi

Serves 4 to 6 Entree vegan, Vegetarian

Mercimek Köftesi

Mercimek Köftesi hails from the southeastern regions of Turkey, where it graces tables as a beloved staple, often shared among friends and family. This home-style version mirrors the authentic approach of local cooks who rely on instinct and tradition, rather than precise measurements, to balance flavors. It's a dish that speaks of generosity, with each ingredient playing a crucial role in creating a harmonious blend.

When you bite into Mercimek Köftesi, expect a satisfying texture that is both tender and slightly gritty from the fine bulgur. The red lentils provide a creamy backdrop, while the pepper paste infuses a gentle warmth. It's seasoned with a careful hand of fine sea salt and black pepper, allowing the earthy notes to shine through. Traditionally, these flavorful morsels are wrapped in crisp lettuce leaves, offering a refreshing contrast to their rich taste.

Ingredients

  • 250 gred lentils
  • 150 gfine bulgur
  • 1onion
  • 2 tbsppepper paste
  • scallions — chopped
  • lettuceto wrap
  • to tastefine sea salt and black pepper

Method

  1. Rinse 250 g of red lentils under cold water until the water runs clear. This removes excess starch and helps the lentils cook evenly. Set aside to drain.
  2. Finely chop 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking allows the onion to release its sweetness, forming the flavor base for the köftesi.
  3. Add the rinsed lentils to the pot with the onion. Pour in 500 ml of water and bring to a gentle simmer. Cook until the lentils are soft and have absorbed most of the water, stirring occasionally. The lentils should be tender and slightly mushy, which will help bind the köftesi together.
  4. Once the lentils are cooked, remove the pot from the heat and stir in 150 g of fine bulgur. Cover the pot with a lid and let it sit for about 15 minutes. The bulgur will absorb any remaining liquid and swell, creating a cohesive mixture.
  5. After the bulgur has absorbed the liquid, add 2 tablespoons of pepper paste to the pot. Mix thoroughly until the paste is evenly distributed, giving the mixture a vibrant red color and a slightly spicy aroma.
  6. Finely chop a handful of scallions and add them to the mixture. Season with fine sea salt and black pepper to taste. Mix everything together until well combined, adjusting the seasoning as needed.
  7. Shape the mixture into small, oval patties using your hands. The mixture should hold together easily without crumbling. If it feels too dry, you can moisten your hands with a little water while shaping.
  8. Serve the Mercimek Köftesi on a platter with fresh lettuce leaves for wrapping. The köftesi should be soft yet firm enough to hold their shape, with a balanced flavor of spice and freshness from the scallions.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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