Mercimek Köfte Recipe – Turkey Special
Mercimek Köfte is a classic Turkish dish made from red lentils and fine bulgur, packed with vibrant flavors from onions, garlic, and a variety of aromatic spices. These little bulgur and lentil “meatballs” are typically served as a cold appetizer or snack, often garnished with fresh greens like lettuce or parsley and accompanied by a squeeze of lemon. With their tender, slightly spicy interior and firm, slightly crispy exterior, Mercimek Köfte offers a satisfying vegetarian option that is both nutritious and full of rich, savory flavor. It’s a popular dish at Turkish gatherings, picnics, or meze spreads, offering a perfect balance of texture and taste.
- 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:
Lentils:Make sure the red lentils are fully cooked and soft, but not too mushy. The bulgur should absorb the moisture and soften as well.
Spices:Adjust the spices (cumin, paprika, cayenne) to your taste. For a milder version, skip the cayenne and reduce the paprika.
Serving:Serve cold or at room temperature, typically with lettuce leaves for wrapping and a squeeze of lemon juice.
Make-Ahead:The mixture can be made in advance and stored in the fridge for up to 1-2 days. It often tastes better the next day.
Storage:Store leftover köfte in the fridge in an airtight container for 2-3 days. It’s a great make-ahead dish!
