Red Lentil Balls-Mercimek Köftesi

A traditional Turkish appetizer that happens to be vegan. It is loaded with flavors and with lentil & bulgur,
it is rich in protein too. Typically served as one of the savory treats when friends gather for an afternoon
tea or as a side dish for lunch or dinner. It is something you can prepare a day or two ahead and add the
green ingredients before you serve. Definitely a potluck favorite. In Southern California Turkish-American community, if you haven’t tasted mercimek köftesi made by my friends Aylin, Aysu or Aytül, you haven’t tasted the real thing yet.  My recipe is based on what I learned from them. Thank you ladies!

Serves 8-10 people

Ingredients: 

• 2 c red lentils
• 3 ½ cups boiling water
• 1 c fine bulgur
• 2 medium onions, finely chopped
•  ½ cup olive oil, divided
• 2 tablespoons tomato paste
•  2 tablespoons pepper paste
• 1 tablespoon cumin
•  ½ c olive oil
• Salt and pepper to taste
• Juice of one lemon
•  5-6 green onions, finely chopped
• 1 cup parsley, finely chopped
•  Aleppo pepper or crushed red pepper (optional) for garnish
• A few sprigs of parsley for garnish

Directions:

1.  Wash and drain the lentils, place them in a pot. Add water and bring to a boil. Lower the heat and let it simmer for about 15-20 minutes until lentils turn yellow and open up.
2.  Place lentils in a large bowl. Add bulgur to cooked lentils, stir and let it cool with a lid on.
3.  In a pan combine onions and half the olive oil. Sauté the onions until they are translucent.
4.  Add tomato and pepper paste, continue to sauté for another couple of minutes.
5.  Add cumin, salt and pepper to the pan. Stir and remove from the heat.
6.  Add onion and spice mixture to lentil and bulgur. Add lemon juice and the remaining olive oil. Stir with a spoon. It will be a thick paste. Let it stand until it cools.
7.  When the paste is cool enough to knead with your hands, add the green onions and parsley.
8.  Knead it with your hand until it is uniform.
9.  Take a walnut size piece and gently squeeze it in your palm to give it an oblong shape with your finger marks on it. This is the traditional way to shape the lentil balls. You can also take a walnut size piece and shape into pointed cylinders or into balls.
10.  Garnish with Aleppo peppers (optional), chopped parsley and lemon slices. Serve at room temperature or cold. netfucks

Notes:

•  Lentil balls can be saved in the refrigerator for a few days. If you are going to make them ahead, stop before adding the green onions and parsley. Save the mixture as a paste in an air tight container. When you are ready to serve, you can add the chopped greens, knead it until it is uniform. If the paste looks too dry, add some olive oil or water very slowly. You can always add more oil or water, but if you put too much you will end up with a loose paste. The only way to eat it would be to put the paste out on a plate with lettuce wedges for people to spoons some on the lettuce and eat it as a wrap.
•  Lentil ball paste can be frozen for up to 3 months in an air tight container. Let it thaw in the fridge overnight. Add olive oil or water to the mixture if it looks to dry before kneading and shaping it into balls.

AFIYET OLSUN!

BON APPETIT!

Ingredients

Cooked lentils

Add bulgur to lentils

Lentil bulgur mixture

Saute onions

Add tomato pepper paste

Add spices

Add sauce to lentil mixure

Red lentil ball paste

Add greens

Lentil Ball mixture ready to shape

Red Lentil Balls

Red Lentil Balls