Sandwiches, burgers, and wraps
A vegan wrap filled with red lentils and fine bulgur mixed with spices and shaped into patties, then rolled in lavash with lettuce and onion dressed with pomegranate molasses. This classic dish from southeastern Turkey makes a light yet satisfying meal.
Rinse the red lentils and simmer them in two 200 ml measures of water over low heat for 12–15 minutes, until the water is absorbed.
Add the bulgur to the hot lentils, cover, and let it steep for 10 minutes.
Add the onion, tomato paste, Turkish red pepper flakes, cumin, and parsley to the steeped mixture. Knead thoroughly by hand, then shape it into small patties.
Arrange the lettuce, lentil patties, green onion, and pomegranate molasses on the lavash. Roll it up tightly and serve.
Important: Keep the lid on while the bulgur steeps in the hot lentil cooking liquid; otherwise, it may not soften enough and the patties may fall apart. Contains gluten from the lavash.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.