A vegan Turkish dish made by cooking red lentils and fine bulgur, then kneading them with onion and tomato paste. No further cooking is needed. Shape the mixture into patties and serve wrapped in lettuce with lemon and pomegranate molasses for a fresh appetizer or snack.
Boil the red lentils in plenty of water until tender, then drain.
Sprinkle the fine bulgur over the hot lentils, cover the bowl and let it stand for 10 minutes.
Sauté the onion in olive oil until translucent. Add the tomato paste, cumin and Turkish red pepper flakes, and cook for a few more minutes.
Add the sautéed tomato paste mixture, scallions and parsley to the lentil and bulgur mixture. Knead well by hand.
Take handfuls of the mixture and shape them into small finger-length patties. Serve wrapped in lettuce leaves and drizzled with pomegranate molasses.
Important: Let the lentil and bulgur mixture cool until lukewarm before kneading; the hot mixture can burn your hands. Caution: Do not let the tomato paste burn as you sauté it, or it will taste bitter. Allergen: contains wheat (gluten), based on the ingredient list. Check packaged products for other allergens on the label.
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