Turkish
Mercimek Köftesi
Turkish red lentil and bulgur patties
Soft Turkish lentil and fine-bulgur patties brightened with tomato, pepper paste, herbs and lemon.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Turkish cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Mercimek Köftesi
Ingredients
Main
Method
- 1
Cook the lentils with water until soft and nearly dry, then stir in the bulgur, cover and rest.
- 2
Soften the onion in oil, add both pastes and cumin, then mix into the lentils.
- 3
Cool slightly and knead with spring onions, parsley and lemon until cohesive.
- 4
Shape into ridged oval patties and serve at room temperature in lettuce leaves.
Mercimek köftesi are Turkish meatless patties of red lentils and fine bulgur, shaped by hand and served cool.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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