A meat-free lentil köfte made by kneading red lentils and fine bulgur with fresh spring onion and parsley. Wrapped in lettuce leaves and eaten with lemon, this classic delicacy is a staple of tea time and large gatherings.
Cook the washed red lentils with 2 cups of water over low heat until the liquid evaporates and they reach a mushy consistency.
Add fine bulgur to the hot lentils off the heat and stir, then cover with a lid and let steam for 15 minutes until the bulgur absorbs the liquid and swells. Important: Do not stir during this step — let the steam do its work.
In a separate pan, soften grated onion in olive oil and sauté tomato and pepper paste; add this mixture along with cumin, red pepper flakes, and salt to the bulgur mixture and knead thoroughly with your hands.
Once the mixture has cooled to a workable warmth, add the green onion and parsley and mix in. Caution: Add the greens once the mixture has cooled so they don't release liquid and loosen it.
With wet hands, take pieces slightly larger than a walnut and press in your palm to shape into patties. Serve with lettuce leaves and lemon wedges.
Important: Add the bulgur while the lentils are still hot and cover with the lid; the bulgur that swells with the steam binds the mixture so the köfte holds together. The mixture should be moldable but not sticky in the hand; if too dry, add a few spoons of hot water, if too wet, add a bit more bulgur. Keeps in a covered container in the refrigerator for 2 days, and is tastiest served at room temperature. Contains gluten (bulgur).
If you shape the mixture with wet hands, it won't stick, and you'll give the köfte a neat, pressed surface; the traditional form with fingerprint marks in the palm is achieved this way.
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