John Myers
Ingredients for 6 servings:
- 1 jar bulgur, extra fine (wheat groats)
- ½ jar Lentils, red
- 2 onions
- 4 spring onions
- 2 handfuls of parsley, flat
- 5 tbsp olive oil
- 2 tbsp paprika powder, sweet
- 1 tsp black pepper
- 3 tsp salt
- 2 tbsp tomato paste or paprika paste
- 1 pinch(s) coriander powder
- 1 tbsp mint, fresh (Nane) or dried
- some lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Lentil meatballs
A 200ml glass is used as a measure. Cook the lentils in a very large pot. The amount of water should always be two fingers higher than the lentils. I can’t give exact instructions, as you’ll need to keep adding water while cooking. The lentils absorb a lot of water. Stir well every now and then. The whole process takes about half an hour. The lentils are ready when they have turned a yellowish color and become very puree-like, only a little thinner. Now add the bulgur and mix both well. Cover and let stand for at least 15 minutes. In the meantime, finely chop the onions and caramelize them a little in a pan. Finely chop or slice the spring onions and parsley and set aside. In a small bowl, mix the oil with the tomato paste and spices. Knead this mixture well into the lentil-bulgur mixture. It’s best to wear disposable gloves, as otherwise your hands will get red from the tomato paste. Knead until you have a smooth mixture. Finally, stir in the onions, spring onions, and parsley. Form into small patties and serve them on lettuce leaves.
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