A meatless meze of Southeastern cuisine made by kneading red lentils and fine bulgur with an onion-and-paste mixture. Spiced with cumin and red pepper flakes, mercimek köftesi (lentil balls) is served wrapped in lettuce leaves.
Boil the washed red lentils together with water over low heat, stirring, until the grains break down and soften.
Sprinkle the fine bulgur over the boiling lentils and turn off the heat, cover the pot and let the bulgur absorb the liquid and swell.
In a separate pan, sauté the onion in olive oil until pink, add the tomato and pepper paste and sauté for a few more minutes, then add to the lentil mixture.
Once the mixture has cooled, add the cumin, red pepper flakes and salt and knead well with your hands; shape into finger-sized patties in your palm.
Garnish the patties with finely chopped parsley and serve wrapped in a lettuce leaf or arranged on a plate.
Important: Plumping the bulgur with the heat of the lentils is done by taking it off the stove and letting it sit covered — there's no need to cook it separately. Allergen: bulgur is wheat-based and contains gluten. Caution: Don't try to knead the mixture while it's hot, as it may burn your hands; wait for it to cool down.
If you keep your hands lightly oiled with olive oil while kneading the mixture, the meatballs take shape more easily without sticking to your hands.
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