Mercimek Köfte Recipe – Turkey Special
Say hello to mercimek kofte, the vibrant vegan meze from Turkey that’s as nourishing as it is tasty. These Turkish lentil balls are crafted from wholesome red lentils and bulgur, mingled with fragrant spices and herbs. They’re perfect as a make-ahead appetizer, delightful served at room-temperature alongside fresh salads or wrapped in lettuce for a light snack.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
Mercimek Köfte Ingredients:
- 1 cup red lentils, rinsed
- 1 1/2 cups fine bulgur (fine cracked wheat)
- 1 medium onion, finely chopped
- 2 tbsp olive oil (or vegetable oil)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ground paprika (or sweet paprika)
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne pepper (optional, for heat)
- 1/2 tsp salt (adjust to taste)
- 1/2 cup fresh parsley, finely chopped
- 2-3 green onions, finely chopped
- 2 tbsp pomegranate molasses (optional, for a tangy finish)
- 1-2 tbsp lemon juice (adjust to taste)
- Lettuce leaves (for serving)
How to make Mercimek Köfte :
Cook the Lentils:Boil 4 cups of water, then add 1 cup of red lentils. Cook for 15-20 minutes until soft, and most of the water is absorbed.
Prepare the Bulgur:Place 1 1/2 cups fine bulgur in a bowl. Pour the cooked lentils over it, stir, and cover the bowl. Let it sit for 10-15 minutes.
Sauté the Onions:In a pan, heat 2 tbsp oil and sauté 1 chopped onion until soft. Stir in 1 tbsp tomato paste, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne (optional). Cook for 2-3 minutes.
Mix Everything:Add the sautéed onion mix to the lentils and bulgur. Stir in 1/2 cup parsley, 2-3 chopped green onions, 1-2 tbsp lemon juice, and 2 tbsp pomegranate molasses (optional).
Shape the Köfte:Once the mixture is cool enough to handle, shape it into small patties or meatballs.
Serve:Serve the Mercimek Köfte with lettuce leaves and a squeeze of lemon.
Recipe Notes:
Prep Time: Gets on the table quickly—about 10 minutes prep, with bulgur absorbing heat as it rests.
Ingredient Substitutions: No fine bulgur? Try quinoa or cooked millet for a gluten-free twist. If you lack tomato or pepper paste, a mix of tomato paste and a dash of paprika works nicely.
Storage Instructions: Store in an airtight container in the fridge for up to 4 days—flavors develop even more deliciously over time. They can also be frozen unshaped for up to 3 months; thaw in the fridge before shaping and serving.
Serving Ideas: Plate these lentil balls on crisp lettuce leaves, drizzle with lemon juice, or serve with tahini sauce for extra flavor.
