%💯 Garantili Tam Kıvamında Mercimek Köftesi | Yıllardır Asla Şaşmaz, Hep Aynı Lezzet!

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.

Rinse 1.5 cups red lentils until the water runs clear.

Place lentils in a pot and add 4 cups of water, covering the pot loosely to prevent boiling over.

Bring to a boil, then reduce heat and skim off any foam.

Cook lentils until soft and slightly soupy, ensuring they are well-cooked.

Add 1.5 cups fine bulgur to the cooked lentils and stir to combine.

Cover the pot and let the bulgur swell in the lentil mixture.

In a separate pan, heat 1 tea glass of olive oil and sauté one large chopped onion until translucent.

Add 1 tablespoon of red pepper paste and 1 tablespoon of tomato paste to the onions and cook briefly.

Stir in 2 cloves of crushed garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cumin, cooking until fragrant.

Remove from heat and add 1/2 bunch of chopped parsley and the juice of 1/2 lemon to the mixture.

Combine the lentil-bulgur mixture with the sautéed onion mixture and mix thoroughly, either by hand or with a machine until well combined.

Shape the mixture into small patties or balls, ensuring they hold their shape without cracking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary