A meatless dish made by kneading red lentils and fine bulgur together with scallions and parsley. These classic patties are served wrapped in lettuce leaves with lemon and are a favorite for tea time and large gatherings.
Rinse the red lentils and simmer them over low heat with two 200 ml measures of water until the water is absorbed and they have a thick, porridge-like consistency.
Remove the pot from the heat, stir the fine bulgur into the hot lentils, cover and let stand for 15 minutes, until the bulgur absorbs the liquid and swells. Important: Do not stir during this step; let the steam do the work.
In a separate pan, soften the grated onion in olive oil and cook the tomato paste and pepper paste. Add this mixture to the bulgur mixture with the cumin, Turkish red pepper flakes and salt, then knead thoroughly by hand.
When the mixture has cooled enough to handle, add the scallions and parsley and mix them in. Caution: Add the herbs only after the mixture has cooled so they do not release liquid and loosen it.
With wet hands, take portions slightly larger than a walnut and squeeze them in your palm to shape them into patties. Serve with lettuce leaves and lemon wedges.
Important: Stir the bulgur into the lentils while they are still hot, then cover the pot; the bulgur swells in the steam and helps the mixture hold together. It should be firm enough to shape without sticking to your hands. If it is too dry, add a few spoonfuls of hot water; if it is too wet, add a little more bulgur. Store in a covered container in the refrigerator for up to 2 days. The patties taste best served at room temperature. Contains gluten (bulgur). Allergen: According to the ingredient list, this contains wheat (gluten). Check packaged product labels for other allergens.
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