Delicious and Easy: Lentil Meatballs (Mercimek Köftesi) Recipe (Perfect Consistency)

Delicious and Easy: Lentil Meatballs (Mercimek Köftesi) Recipe (Perfect Consistency)

Lentil meatballs, one of the most beloved appetizers in Turkish cuisine, are a delicious and filling option. With this simple and practical recipe, you can prepare perfect, flavorful lentil meatballs at home. This step-by-step guide makes the recipe accessible to everyone, and the result will be a favorite for your tea times and gatherings.

Ingredients:

1 cup red lentils

2 cups fine bulgur (for meatballs)

1 large onion

1 tablespoon tomato paste

1 tablespoon red pepper paste (optional, if you like it spicy)

1/2 cup olive oil

1 teaspoon red pepper flakes

1 teaspoon isot (Urfa pepper flakes, optional)

1 teaspoon black pepper

1 teaspoon cumin

Salt

1/2 bunch fresh parsley

2-3 sprigs fresh green onions

1 tablespoon pomegranate molasses (optional)

Lettuce leaves (for serving)

Instructions:

1. Boil the Lentils: Rinse the red lentils thoroughly. In a pot, boil them with 3 cups of water until they are soft. They don’t need to absorb all the water; a little liquid left over is perfect for the bulgur to swell.
2. Add the Bulgur: Remove the pot from the heat. Add the fine bulgur, stir, and cover the pot. Let it rest for 15-20 minutes. During this time, the bulgur will absorb the remaining hot water and swell up.
3. Sauté the Onion and Paste: In a separate pan, heat the olive oil. Sauté the finely chopped dry onion until it becomes translucent. Add the tomato and red pepper pastes and continue to sauté until the aroma is released. Add the spices (red pepper flakes, isot, black pepper, cumin, and salt) to this mixture.
4. Kneading Phase: Pour the sautéed onion and paste mixture over the swollen lentil-bulgur mixture. Knead everything together thoroughly by hand until all the ingredients are well combined. If the mixture feels too dry, you can add a little bit of hot water.
5. Add the Greens: Finally, add the finely chopped fresh green onions and parsley. At this point, you can also add pomegranate molasses if desired, and mix one last time.
6. Serve: Take small, walnut-sized portions and shape them into patties. Arrange the lentil meatballs on a platter with lettuce leaves for serving.

Tips:

• For the Perfect Consistency: Don’t let the lentils absorb too much water; a little leftover liquid helps the bulgur swell better.
• Kneading: Pay close attention to the kneading process, as it helps all the flavors meld together.
• Pomegranate Molasses: Pomegranate molasses adds a tangy and refreshing flavor that perfectly complements the lentil meatballs.

Enjoy your meal!