Entree: Turkey – Southeastern Anatolia – Mercimek köftesi (Red lentil and bulgur patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) red lentils, rinsed
- 2 cups (480 ml) water
- 1 cup (170 g) fine bulgur
- 2 tbsp (30 ml) olive oil
- 1 medium (about 6 oz (170 g)) onion, finely diced (6 oz (170 g))
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) red pepper paste or 1 tsp (5 g) red pepper flakes
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 1/2 cup (15 g) fresh parsley, finely chopped
- 4 scallions, thinly sliced
- 2 tbsp (30 ml) lemon juice
- Romaine leaves or lettuce for serving
- Pomegranate molasses (optional) for drizzling

Show original ingredient measurements

- 1 cup (200 g) red lentils, rinsed
- 2 cups (480 ml) water
- 1 cup (170 g) fine bulgur
- 2 tbsp (30 ml) olive oil
- 1 medium (about 6 oz) onion, finely diced (170 g)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) red pepper paste or 1 tsp (5 g) red pepper flakes
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 1/2 cup (15 g) fresh parsley, finely chopped
- 4 scallions, thinly sliced
- 2 tbsp (30 ml) lemon juice
- Romaine leaves or lettuce for serving
- Pomegranate molasses (optional) for drizzling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a saucepan, combine red lentils and water; bring to a boil, then simmer until lentils are soft and most water is absorbed, about 15 minutes. Remove from heat and stir in fine bulgur; cover and let sit 15 minutes until bulgur has softened.
2. In a skillet, heat olive oil and sauté diced onion until translucent; add tomato paste and red pepper paste (or flakes) and cook 1–2 minutes to develop flavor. Stir into the lentil-bulgur mixture.
3. Add cumin, salt, pepper, parsley, scallions, and lemon juice; mix thoroughly and let cool until manageable.
4. Shape mixture into small oblong patties (about 1.5 inches (4 cm)). Arrange on a platter and serve chilled on romaine leaves with a drizzle of pomegranate molasses if using.

1. In a saucepan, combine red lentils and water; bring to a boil, then simmer until lentils are soft and most water is absorbed, about 15 minutes. Remove from heat and stir in fine bulgur; cover and let sit 15 minutes until bulgur has softened.
2. In a skillet, heat olive oil and sauté diced onion until translucent; add tomato paste and red pepper paste (or flakes) and cook 1–2 minutes to develop flavor. Stir into the lentil-bulgur mixture.
3. Add cumin, salt, pepper, parsley, scallions, and lemon juice; mix thoroughly and let cool until manageable.
4. Shape mixture into small oblong patties (about 1.5 inches / 4 cm). Arrange on a platter and serve chilled on romaine leaves with a drizzle of pomegranate molasses if using.