Red Lentil Balls / Mercimek Kofte Recipe

Lentil Balls

 

You have to trust me, once you taste these it will be difficult not to have several if you like such things. It is a favorite of many people I know. This is truly a tested and sold recipe. The above picture is from the recent International Women’s Christmas Festival. It was the first dish that was sold out. lentil balls

IWI table

The ingredients are pretty simple; well grounded bulghur, red lentils, some greens and some spices. The trick is just to follow the recipe. Do not panic if the lentil balls crumble or do not take the shape you want them to, you can even go ahead and eat them like a taboulleh, they will still be very good. Besides you can always add some more warm water or a little bit more lemon’s juice to make it happen.

Red LentilFine Bulghur

Here it goes; wash and put the lentils in a large pot. Boil until the measured water is almost soaked up. Some recipes require the lentils to be soaked in water overnight, for this recipe this is necessary. Cook until lentils are almost mashed. This should take about 15 minutes after the water comes to boil. While boiling if ugly looking foams come up on the water, just take them out with a spoon and discard.

 

Then add the bulgur and an onion and a garlic clove, together with tomato and pepper paste. Mix well, cover and set aside too cool.

In another pan saute the remaining onion and garlic. Add to the lentils together with chopped parsley and spring onions. Add the spices, cummin, red pepper flakes, salt, lemon’s juice.

Knead with your hand, shape and enjoy. You can keep in the fridge for 1-2 days. Makes plenty.

Garnish with lettuce leaves and a slice of lemon.

Please write to me, how you ended up.

 

Afiyet olsun.  

 

Mercimek Kofte

Lentil Balls / Mercimekli Kofte
Print Recipe
Once you taste one of these, you can easily become addict to it and will want to eat another one.
Servings Prep Time
40 balls 30 minutes
Servings Prep Time
40 balls 30 minutes
Lentil Balls / Mercimekli Kofte
Print Recipe
Once you taste one of these, you can easily become addict to it and will want to eat another one.
Servings Prep Time
40 balls 30 minutes
Servings Prep Time
40 balls 30 minutes
Ingredients
Servings: balls
Instructions
  1. Wash the lentils. Put them in a large pot adding the 2,5 cups of water. Cook until almost all the water is soaked up by the lentils and they are now almost mashed. Should take around 15 minutes after water comes to boil. If while boiling ugly looking foams come up, discard these.
  2. Right after turning the heat off; add 1/2 tablespoon of tomato paste and 1/2 tablespoon of pepper paste and the bulgur to the lentils. Also add one of the chopped onions and a minced garlic clove. Mix well. Cover the lid and set aside to cool. This way all the material you have added will be cooked and blended with the heat of the lentils. The bulghur with expand.
  3. Meanwhile chop the other onion and the remaining garlic cloves. Heat the olive oil in another pan and add the chopped onion and remaining garlic cloves. Cook, stirring occasionally until soft.
  4. Add the remaining 1/2 tablespoon of tomato paste and 1/2 tablespoon of pepper paste, cook for another 1-2 minutes.
  5. Add cummin, stir once and turn off the heat.
  6. The lentil mixture is probably cooled by now, add the second pan's contents on top of the lentils. Stir with a wooden spoon until it is cool enough to touch. Then knead well with your hand until all the material is well mixed, somewhat sticky and smooth.
  7. Add salt and red pepper flakes to your taste.
  8. Add 2-3 lemon juice.
  9. Chop parsley and the spring onions as small as possible and add to the lentil dough. Mix again. Taste, adjust if necessary, according to your own likes with more lemon's juice or salt and pepper.
  10. Make small lentil balls as seen in the picture with your hands. If the balls are crumbling and you cannot shape the mixture; use some more drinking warm water, lemon juice or olive oil.
  11. Serve on top of lettuce leaves.
  12. Generally served as a tea time treat, or as a mezhe/starter/side dish.
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