Mercimek Köftesi

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.