Mercimek köftesi – red lentil and bulgur patties Recipe
Mercimek köftesi are vegetarian, no-fry patties made from cooked red lentils and fine bulgur, seasoned with plenty of herbs. In Turkey they’re often served at parties, women’s gatherings, and as a light dinner, wrapped in lettuce leaves. The flavor is somewhere between a sandwich spread and falafel, but they’re more delicate and eaten cold.
These Turkish lentil and bulgur patties are naturally vegan, require no frying, and are packed with herbs and spices. They’re perfect for making ahead, serving at parties, and as a light yet satisfying meal that’s eaten cold and wrapped in crisp lettuce leaves.
Chef's tips
Use fine bulgur so it softens properly in the heat of the lentils; coarser bulgur may stay too firm. Season the mixture generously while it’s still warm, as the flavors mellow once cooled. Adjust the lemon and salt at the end—mercimek köftesi should be distinctly tangy and well seasoned.
How to serve
Serve on a large platter with romaine or other sturdy lettuce leaves, lemon wedges, and fresh herbs. They pair well with other meze such as hummus, olives, sliced cucumbers and tomatoes, and fresh bread or flatbread. Great as a picnic dish or for a buffet, since they keep their shape and are eaten cold.
Ingredients
- red lentils dry - 200 g
- fine bulgur - 120 g
- water for cooking the lentils - 700 ml
- spring onion with greens - 4 piece
- onion medium - 1 piece
- tomato paste - 20 g
- pepper paste mild or hot, optional - 20 g
- vegetable oil - 40 ml
- parsley finely chopped - 20 g
- fresh mint or 1 teaspoon dried - 5 g
- lemon juice - 20 ml
- salt to taste - 6 g
- sweet paprika, ground - 3 g
- romaine lettuce leaves for serving - 1 head
Preparation
- Rinse the lentils in a sieve under running water until the water is almost clear.
- Transfer the lentils to a pot, pour in 700 ml of water, bring to a boil, reduce the heat, and cook for 15–20 minutes, until the grains fall apart and most of the water is absorbed; if needed, add a little more water during cooking.
- Take the hot, soft lentils off the heat, add the bulgur, stir, cover with a lid, and set aside for 20 minutes so the bulgur can swell in the residual heat.
- Dice the onion finely, slice the spring onion with the greens, and finely chop the parsley and mint as well.
- Heat the oil in a pan over medium heat, add the chopped onion, and sauté for 3–5 minutes, until it softens and becomes slightly translucent.
- Add the tomato paste and pepper paste, and the sweet paprika; fry for 1–2 minutes, stirring, until the pastes darken slightly and become fragrant.
- Transfer the contents of the pan to the pot with the lentils and bulgur, add salt, lemon juice, chopped spring onion, parsley, and mint.
- Mix everything with a spoon, and when the mixture has cooled slightly, knead it by hand for a few minutes until it is uniform and sticky; if it is too dry and crumbly, add a little warm water or oil.
- Leave the mixture to cool completely at room temperature.
- From the cold mixture, pinch off portions about the size of a large walnut and shape into elongated patties, gently flattening and pressing them in your hand; you can make grooves with your fingers for a nicer appearance.
- Arrange the patties on a platter and serve with lettuce leaves for wrapping and extra lemon wedges for drizzling.
Storage
Kotleciki przechowuj w lodówce, szczelnie przykryte, aby nie wysychały. Przed podaniem wyjmij je na 15–20 minut, żeby nie były lodowato zimne, wtedy lepiej czuć smak przypraw.
