Traditional Turkish Red Lentil and Bulgur Patties Recipe (Mercimek Köftesi)
A vegetarian Turkish masterpiece: tender red lentils simmered and rested with fine bulgur, kneaded with caramelized onions, tomato-pepper paste, aromatic cumin, and fresh herbs, shaped by hand into bite-sized finger-marked patties.
Ingredients
Ingredients
Step-by-Step Method
Simmering Lentils
Rinse red lentils and simmer in 3 cups of water until soft and the water is mostly absorbed.
Steaming Bulgur
Stir fine bulgur into the hot lentils, cover tightly with the lid, and let rest for 30 minutes to swell.
Caramelizing Onions
Sauté finely chopped yellow onions in oil until golden. Stir in tomato and red pepper pastes and cook for 2 minutes.
Kneading Warm Mixture
Combine the warm lentil-bulgur mixture with the sautéed tomato-onion sauce in a large bowl. Knead thoroughly with your hands.
Adding Spices
Add sea salt, cumin, Aleppo red pepper flakes, and black pepper; knead until fully integrated.
Incorporating Fresh Herbs
Fold in finely chopped fresh flat-leaf parsley and green spring onions into the mixture.
Hand-Shaping Patties
Take walnut-sized portions of the mixture and squeeze tightly in your palm to create finger-grooved patties.
Arranging & Serving
Arrange over fresh crisp romaine lettuce leaves and serve with fresh lemon wedges.
Chef's Tips & Tricks
Knead the mixture while still warm so the bulgur absorbs all the aromatics and binds easily into glossy, shape-holding patties.