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Red lentil köfte (mercimek köftesi)

Local name : Mercimek köftesi

Fresh patties of red lentils and bulgur, seasoned with cumin and tomato, shaped by hand and served in lettuce leaves.

Vegan#red lentils#bulgur#cumin#appetiser#meze
Red lentil köfte (mercimek köftesi)

Photo : Ahzaryamed · CC BY-SA 4.0

Prep
25 min
Cook
25 min
Total
50 min
Serves
6
Difficulty
Easy

Method

  1. Cook the lentils in the salted water for 15 minutes until mushy and the water is almost absorbed.
  2. Off the heat, add the bulgur, stir, cover and leave to swell for 15 minutes.
  3. Meanwhile, soften the onion in the olive oil for 5 minutes, add the tomato purée, cumin and chilli and cook for 2 minutes.
  4. Work this mixture into the lentils with the lemon juice, spring onions and parsley. Salt and knead by hand.
  5. Shape into oval patties by squeezing a spoonful of the mix in the palm of your hand.
  6. Serve at room temperature in lettuce leaves, with lemon.

These köfte are a staple of Turkish meze tables and can happily be made the day before. Add a splash of water if the mix is too dry to hold together.

Nutrition · per serving

Calories
372 kcal
Protein
15.2 g
Fat
10.9 g
Carbohydrate
57.9 g
Fibre
10.1 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

My mixture crumbles and the köfte will not hold. Why?

Either the bulgur soaked up too much liquid or the mixture cooled too far before shaping. Add a little warm water and knead firmly by hand: that kneading is what makes it sticky and cohesive. Then press each spoonful hard in your palm.

Can I use coarse bulgur?

No, it would not swell enough in the residual heat of the lentils and would stay hard, since nothing is cooked after mixing. Fine bulgur is essential, as it hydrates within fifteen minutes off the heat.

How long do these köfte keep?

They are happily made a day ahead and keep two to three days in a sealed box in the fridge. Take them out half an hour before serving: they are eaten at room temperature, never cold, or the bulgur tastes hard and the herbs go dull.

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