Lentil and Bulgur Patties (Mercimek Koftesi)

  • 10 tablespoons virgin olive oil
  • 1 small spanish onion, finely chopped (1/2 cup)
  • 2 cups red lentils, rinsed and drained
  • 1 1/2 tablespoons tomato paste
  • 1 cup bulgur
  • 8 scallions, trimmed and finely chopped, some green parts included
  • 2 teaspoons red pepper
  • 1 tablespoon whole cumin, roasted and ground
  • 3 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup finely chopped parsley
  • lemon wedges

 

  

Heat the olive oil in a large pot over medium heat. Add the onion and cook gently until it is softened but not brown. Add the red lentils, tomato paste and 5 cups of water. Stir, cover the pot and bring the mixture to a boil. Lower the heat, add the bulgur and simmer with the pot covered for 25 minutes or until the lentils are tender.

Add the scallions to the pot along with the Turkish hot red pepper, cumin and parsley. Season with salt and pepper and mix well. Let the mixture cool at room temperature for about 15 minutes.

For the mixture into small oval shapes using about 1 tablespoon mixture of each. Place the ovals on a serving plate and refrigerate them for 30 minutes.