Mercimek Köftesi (Red lentil Kofta) Cold Turkish appetizer, vegetarian, simple, and easy

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic adds sweetness, while apple cider vinegar is cost-effective.

red pepper paste

🥗Healthier: fresh bell pepper puree

💰Cheaper: tomato sauce

Fresh puree offers a healthier option, while tomato sauce is less expensive.

Wash and drain 2 cups of red lentils.

In a pot, add 4.5 cups of water and the lentils, cover, and bring to a boil on high heat.

Once boiling, reduce to medium heat and cook for 15-20 minutes until lentils are soft.

Add 1 cup of fine bulgur to the pot, mix well, and turn off the heat. Cover and let rest for 15 minutes.

In a pan, heat 0.5 cup of olive oil on high heat.

Add 1 large chopped onion and 2 cloves of chopped garlic to the pan, sauté until golden brown.

Add 1 tablespoon of hot pepper paste and 1 tablespoon of tomato paste to the pan, sauté for another 2 minutes.

Transfer the lentil and bulgur mixture to a large mixing bowl.

Add the sautéed onion and garlic mixture, along with 1 teaspoon each of salt, black pepper, cumin, and hot paprika, and mix well.

Add half a bunch of chopped parsley and 8 chopped scallions, mix until well incorporated.

Shape the mixture into small patties using your hands, removing excess as needed.

Serve on a bed of lettuce leaves with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary