Mercimek kofte

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.