Snacks
These classic Turkish patties are made by cooking red lentils and fine bulgur together, then kneading them with tomato paste, onion, and spices. They require neither an oven nor a stovetop. They are served wrapped in lettuce leaves or on their own as part of a meze platter.
Simmer the red lentils in two 200 ml measures of water until tender. Once the water has been absorbed, stir in the bulgur while the mixture is hot, cover, and let stand for 15 minutes.
Sauté the grated onion in olive oil until lightly golden. Add the tomato and pepper pastes and cook for about 2 minutes, then remove from the heat.
Add the sautéed onion and paste mixture, Turkish red pepper flakes, cumin and salt to the rested bulgur. Knead thoroughly by hand. When the mixture has cooled to lukewarm, add the parsley and knead again.
Shape small portions in your palm and arrange them on a platter with lettuce leaves and scallions. Squeeze lemon over the top and serve.
Important: Stir the bulgur into the hot mixture, cover, and let it rest so it softens fully. If the pepper paste is spicy, balance it with a pinch of sugar. This recipe contains wheat bulgur and is not suitable for people with gluten sensitivity. Allergen: The ingredient list includes wheat (gluten). Check packaged products for other allergens.
Pişirme süresi fırınıma göre 10 dakika uzun sürdü. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
Kaç gün buzdolabında dayanıyor? Malzemeler oda sıcaklığında mı olmalı, buzdolabından çıkar çıkmaz mı kullanılmalı? Malzemeleri bir gece önceden hazırlayıp bekletebilir miyim?
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