A meatless meze from southeastern Turkey, made by kneading red lentils and fine bulgur with an onion and tomato paste mixture. Seasoned with cumin and Turkish red pepper flakes, lentil köfte is served wrapped in lettuce leaves.
Cook the rinsed red lentils with the water over low heat, stirring, until they soften and begin to break down.
Sprinkle the fine bulgur over the simmering lentils and turn off the heat. Cover the pot and let the bulgur absorb the liquid and swell.
In a separate skillet, sauté the onion in olive oil until softened. Add the tomato paste and Turkish red pepper paste, cook for a few more minutes, then stir into the lentil mixture.
Once the mixture has cooled until warm, add the cumin, Turkish red pepper flakes, and salt. Knead well by hand, then shape into finger-length patties.
Garnish the köfte with finely chopped parsley and serve wrapped in lettuce leaves or arranged on a plate.
Important: Let the hot lentils steam the bulgur by covering the pot after removing it from the heat; the bulgur does not need to be cooked separately. Allergen: bulgur is made from wheat and contains gluten. Caution: Do not knead the mixture while it is hot, as it can burn your hands; wait until it cools.
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