Mercimek Köftesi

Nutrition · per serving

Steps

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear. Put them in a small saucepan with the water, bring to a boil, then lower to a gentle simmer and cook until the lentils are completely soft and most of the water is absorbed, 12-15 minutes. Stir once or twice near the end so they do not catch on the bottom; the mixture should look like a thick porridge, not soupy.

   120 g red lentils360 ml water
2. 2

   Turn off the heat, immediately stir in the fine bulgur, cover tightly, and let it stand for 10 minutes so the bulgur swells in the hot lentils. This short rest is what keeps the recipe within 30 minutes while still giving the proper texture.

   70 g fine bulgur
3. 3

   While the bulgur rests, heat the olive oil in a small frying pan over medium-low heat. Add the onion and cook for 3-4 minutes until softened but not browned. Stir in the tomato paste, red pepper paste, cumin, sweet paprika, salt, and black pepper, and cook for 1 minute more to remove the raw taste of the pastes and spices.

   10 ml olive oil80 g onion, very finely diced20 g tomato paste10 g red pepper paste3 g ground cumin2 g sweet paprika4 g fine salt1 g black pepper
4. 4

   Scrape the hot onion-paste mixture into the lentil-bulgur base. Add the scallions, parsley, pomegranate molasses, and lemon juice. Mix and knead with a spoon first, then with clean hands for 2-3 minutes until the mixture is evenly coloured and holds together when pressed. If it feels too loose, let it sit 2 more minutes; as it cools, it firms up.

   40 g scallions, very finely sliced20 g flat-leaf parsley, finely chopped10 ml pomegranate molasses10 ml lemon juice
5. 5

   When cool enough to handle, take walnut-sized portions and squeeze each one in your palm to form the traditional oval patties with finger ridges. Arrange on a plate. A proper mercimek köftesi should feel moist and tender, not wet or crumbly.

6. 6

   Serve the mercimek köftesi on lettuce leaves with lemon wedges alongside. Eat by wrapping each patty in a lettuce leaf and adding a squeeze of lemon if you like.

   8 leaves romaine or little gem lettuce leaves2 wedges lemon wedges

Origin & History

Mercimek köftesi is a beloved Turkish meze made from red lentils and bulgur, especially associated with home cooking and gatherings. It became popular as an economical, satisfying, meat-free dish and is now a staple across Turkey, often served as part of a spread of cold appetizers.