Photograph of the finished Mercimek koftesi

Middle East · Viên đậu lăng bulgur Mercimek Köftesi

Mercimek koftesi

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red lentils Red lentils 8.5 oz
  • Photograph of Bulgur wheat Bulgur wheat 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 2.1 oz
  • Photograph of Spring onion Spring onion 8 sprigs
  • Photograph of Parsley Parsley 1.4 oz
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Lettuce Lettuce 4.2 oz

Method

  1. 1 Simmer red lentils in water for 18 minutes until tender and they have absorbed almost all the water.
  2. 2 Turn off the heat, pour the smooth bulgur into the pot, cover and let it steep for 20 minutes until the bulgur softens.
  3. 3 Sauté chopped onions with thick tomato sauce, cumin powder, and red chili powder for 5 minutes, then mix into the pot.
  4. 4 Let it cool slightly, then stuff it with chopped scallions, parsley, lemon juice, olive oil, and salt.
  5. 5 The mixture was held in the palm of the hand, forming an elongated shape that clearly showed the imprint of the fingers.
  6. 6 Arrange on lettuce leaves and serve chilled at room temperature.
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