Photograph of the finished Mercimek kofte

Middle East · Viên đậu lăng bulgur nắn tay bạc hà

Mercimek kofte

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lentils Lentils 600 g
  • Photograph of Bulgur wheat Bulgur wheat 480 g
  • Photograph of Spring onion Spring onion 200 g
  • Photograph of Mint leaves Mint leaves 80 g
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Thick tomato passata Thick tomato passata 140 g
  • Photograph of Olive oil Olive oil 180 ml
  • Photograph of Lime Lime 4
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 100 g

Method

  1. 1 Simmer the red lentils for 20 minutes until tender, then turn off the heat when the water has almost completely evaporated.
  2. 2 Sprinkle finely ground bulgur into a hot pot, then cover and let it simmer for 15 minutes to allow the granules to swell due to the steam.
  3. 3 It expands using steam in the pot instead of soaking in plain water; that's how the dough binds together without becoming mushy.
  4. 4 Sauté the onions with tomato sauce and chili powder, then mix them into the bean curd mixture.
  5. 5 Mix in the scallions, mint, parsley, and lemon juice once the mixture has cooled slightly.
  6. 6 Shape the mixture in your palm to create fingerprints, then place it on a lettuce leaf and drizzle with olive oil.

With an appliance

  • Pressure cooker 34 min

    Replace step 1: cook red lentils under high pressure for 6 minutes, then release pressure naturally for 5 minutes, reducing the simmering time from 20 to 11 minutes while still leaving little water for the bulgur to ferment. Open the lid, sprinkle in the bulgur, and keep steps 2–6 the same; cooking the bulgur under pressure will create a paste.

Start cooking