Mercimek köftesi — lentil and bulgur patties
Unfried red lentil and fine bulgur patties flavoured with pepper paste and herbs.
Active time40 min
Cooking25 min
Total1 h 15 minResting : 30 min
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Ingredients
- 1 bunch of flat-leaf parsley
- 2 onions
- 5 spring onions
- 180 g dry fine bulgur
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 800 ml water
- 100 ml olive oil
- 300 g dried red lentils
- 1 tbsp red pepper paste, biber salçası
- 1 tsp chilli powder
- 1 tsp ground black pepper
- 1 tbsp salt
Preparation
Rinse the lentils and put them in a saucepan with the water. Bring to the boil and cook covered for about 15 minutes, until very soft but still moist. Take off the heat and add the dry, unrinsed bulgur. Cover and leave to swell for 15 minutes.
180 g dry fine bulgur800 ml water300 g dried red lentils- fine sieve
- saucepan
Peel and chop the onions. Sauté in the oil over medium heat for about 5 minutes. Add the pepper and tomato pastes, salt, chilli, cumin and black pepper. Stir for another 4 minutes, then mix with the lentils and bulgur. Cool until lukewarm.
2 onions1 tbsp tomato paste1 tsp ground cumin100 ml olive oil1 tbsp red pepper paste, biber salçası1 tsp chilli powder1 tsp ground black pepper1 tbsp salt- knife
- chopping board
- frying pan
- spoon
- mixing bowl
Wash and chop the spring onions and parsley. Add to the lukewarm mixture and knead for about 10 minutes, until evenly combined. With damp hands, shape into oblong patties and arrange on a platter. Cool before serving.
Use for the recipe: half a bunch of flat-leaf parsley (prepare 1 bunch of flat-leaf parsley).
half a bunch of flat-leaf parsley5 spring onions- knife
- chopping board
- mixing bowl
- serving dish
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.