Recipe from Hilal Cansizoglu
Adapted by Joan Nathan
- Total Time
- About an hour
- Rating
- 5(86)
- Notes
- Read community notes
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Ingredients
Yield:About 40 lentil balls, 8 to 10 appetizer servings
- 2cups red lentils
- Salt
- 1cup fine bulgur
- ½cup olive oil
- 1medium onion, finely chopped
- 1tablespoon tomato paste
- 2tablespoons Biber Salcasi, Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers
- 1teaspoon cumin
- ½teaspoon crushed red pepper (optional)
- Black pepper to taste
- ½cup scallions, finely chopped
- 1cup finely chopped fresh parsley
- Romaine or other small cupped lettuce leaves
Ingredient Substitution Guide
Nutritional analysis per serving (40 servings)
73 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 53 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
See Also10 Quinoa Recipes Full of Fiber and Protein | Well+Good10 Quinoa Recipes Full of Fiber and Protein | Well+GoodDrunken Chicken in Shaoxing Wine | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian stylesSriracha Roasted Cauliflower Recipe LOW CARB | White On Rice CoupleIn a small saucepan, combine the lentils, ½ teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
Step
2
In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
Step
3
Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.
Ratings
5
out of 5
86
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Cooking Notes
mselin
I've made this dish several times and have brought it to parties as finger food. I add garlic as well.
Hope Roumas
Add minced garlic with the onion
Osman
I add a bit of tarragon. It goes really well.
Sheila
Easy and delicious! I didn't have the specified red pepper paste, so I pureed some pimentos I had in the fridge (from the tomato pie recipe of summer 2018) and added both pimenton and some smoked paprika. Served with a sauce of yoghurt/lemon/olive oil/garlic. They are delicate, so serving in lettuce for dining in polite company is recommended.
dhudson
Combined this with another recipe found online. Used cracked emmer farro instead of bulgur. Served with a dollop of lemon yogurt on top of each. Yummy!
Robert
Squeeze lemon juice from one lemon wedge on lentil ball just before eating.
Anemone
It's also really good with pomegranate sauce/syrup
Carol
Delicious. Be sure to use fine bulgar, which softens much faster. Serve on Belgian endive leaf as co*cktail party finger food.
J.
I lived in TR for 17 years. When I asked my Turkish friends for this recipe, they just laughed. They said that no one actually has a recipe for it; they just gave me a list of ingredients and basic instructions of how to put it all together. A few things I do: add the pepper/tomato paste to the lentils when it comes off the stove, and before adding the bulgur. Blends better that way. I use parsley, green onion, and dill, and mix the lemon right in, so no mess. Perfect finger food and delicious!
mjg
Wonderful! They taste just like the ones we had in Istanbul. I added some chopped mint with the parsley, and increased the cumin by 1/2 tsp. Definitely serve with lemon slices.
Mary in Knoxville
So easy to make and delicious. I bring these as appetizers for dinners. Vegan friendly.
deniz
I always add lemon juice and sumac as well in the mix before shaping the balls.
Isil
Turkish person here!I recommend using lentil/bulgur ratio to 3/1. I use 1.5 cup lentils and 0.5 cup bulgur.Also I recommend adding chopped fresh dill and isot (smoked chili pepper flakes) and a bit of sumac.Serve with romaine lettuce and lots of quartered lemons. One of the best appetizers.
luis
you have to up the pepper, tomatoes, etc., unless you like your food bland. I upped the flavorings at least 2X. fantastic and easy.
KOzsari
I have lived in Turkey for over 10 years and can say this recipe produces great mercimek kofte, just like the ones in Turkey. It’s a more reliable recipe than the recipes in Turkish online, ideal measurements. My daughter loves them, too.
ayg
Grew up eathing this and make it often. I usually add more cumin and pepper paste than listed here. Be sure to serve with lemon slices for squeezing.
Carol
Delicious. Be sure to use fine bulgar, which softens much faster. Serve on Belgian endive leaf as co*cktail party finger food.
KOzsari
This is better than the Turkish recipes online (in Turkish). The result is precisely what a Turk would expect a perfect mercimek koftesi to taste like. I live in Turkey and have been looking for the perfect recipe for this for years. I made this and my Turkish family loved it. Thank you!
Anemone
It's also really good with pomegranate sauce/syrup
Vanessa
Any advice for subbing the bulgur (for the wheat-sensitive)?
Serap
Quinoa might work also
Robert
Squeeze lemon juice from one lemon wedge on lentil ball just before eating.
Sheila
Easy and delicious! I didn't have the specified red pepper paste, so I pureed some pimentos I had in the fridge (from the tomato pie recipe of summer 2018) and added both pimenton and some smoked paprika. Served with a sauce of yoghurt/lemon/olive oil/garlic. They are delicate, so serving in lettuce for dining in polite company is recommended.
dhudson
Combined this with another recipe found online. Used cracked emmer farro instead of bulgur. Served with a dollop of lemon yogurt on top of each. Yummy!
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