Red lentil kofte (Mercimek köftesi)

Mercimek köftesi (red lentil koftes) is a traditional Turkish dish made with red lentils, bulgur (cracked wheat), biber salcasi, tomato paste, herbs and spices. This vegetarian dish is ideal to bring on picnics as the lentil koftes hold their shape, even when made in advance and can be served warm or cold from the fridge.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 cups (410 g) split red lentils
• 1 cup (175 g) fine bulgur
• 2 tbsp vegetable oil
• 2 brown onions, finely chopped
• 1 tbsp biber salcasi (red capsicum/pepper paste)
• 1 tbsp tomato paste
• 6 spring onions, finely chopped
• 1 bunch flat-leaf parsley, leaves picked and finely chopped
• 1 tbsp ground cumin
• 1 tbsp chilli flakes
• 2 tsp salt
• 1 tbsp olive oil
• 1 cos lettuce, to serve
• lemon wedges, to serve

Resting time: 15 minutes

Instructions

1. Wash the red lentils in cold running water, then place in a medium saucepan with 1 litre of water and bring to the boil over high heat. Reduce the heat and simmer for 15 minutes, covered, with the lid partially open to allow some steam to escape.

2. Place the fine bulgur in a large bowl. When cooked, pour the lentils and cooking water over the bulgur and stir to combine. Cover, and allow to rest for 15 minutes, to soften the bulgur.

3. Heat the vegetable oil in a medium frying pan over medium heat, then cook the onion for about 5 minutes, or until softened. Stir through the biber salcasi and tomato paste and cook for a further 3 minutes.

4. Transfer the onion mixture to the bowl with the lentil and bulgur mixture with the spring onion, parsley, cumin and chilli flakes and gently mix to combine. Season to taste with salt. Add olive oil as required if the mixture is too dry, however it should not be sticky. You are looking for a texture that can be easily moulded with your hands.

5. Take a heaped tablespoon of the mixture and gently squeeze and shape it into an oval kofte shape. Transfer to a serving plate, and repeat with the mixture to form the mercimek köftesi. Serve the mercimek köftesi with cos lettuce leaves to wrap and lemon wedges to squeeze over.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Practical Picnic

Watch the full episode here

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Watch the full episode here

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