Mercimekli Köfte Tabağı

Ingredients

• 300 gred lentils
• 200 gbulgur
• 2 tbsppepper paste
• scallions — chopped
• lettuceleaves
• to tastefine sea salt and black pepper

Method

1. Rinse 300 g of red lentils under cold water until the water runs clear. This removes excess starch and ensures a clean flavor. In a large pot, combine the rinsed lentils with 600 ml of water. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook until the lentils are soft and have absorbed most of the water, about 15-20 minutes. They should look mushy and lose their shape.
2. While the lentils are cooking, prepare the other ingredients. Finely chop a bunch of scallions, both the white and green parts, and set aside. Measure 200 g of bulgur and have 2 tbsp of pepper paste ready. The pepper paste will add depth and a hint of spice to the dish.
3. Once the lentils are cooked and soft, remove the pot from the heat. Stir in the 200 g of bulgur immediately. The heat from the lentils will soften the bulgur. Cover the pot with a lid and let it sit for about 10 minutes. The bulgur should absorb the remaining moisture and become tender.
4. After the bulgur has softened, add the 2 tbsp of pepper paste to the pot. Mix thoroughly until the paste is evenly distributed and the mixture takes on a uniform reddish color. The paste should coat the lentils and bulgur, giving them a rich, savory taste.
5. Add the chopped scallions to the mixture and season with fine sea salt and black pepper to taste. Mix well to combine all the flavors. The scallions should remain crisp and add a fresh bite to the dish.
6. Taste the mixture and adjust the seasoning if necessary. The flavors should be balanced, with a hint of spice from the pepper paste and freshness from the scallions.
7. To serve, arrange lettuce leaves on a platter. Shape the lentil mixture into small oval patties using your hands, and place them on the lettuce. This dish is best enjoyed at room temperature, allowing the flavors to meld together.