Lentil Patties with Almonds and Fresh Herbs

Wash the red lentils thoroughly in plenty of water and drain. Place them in a suitable pot, add 3 cups of hot water, and let them boil over medium heat.

Remove from the heat when the lentils are completely soft and nearly absorbed the water (they should remain slightly moist). Immediately add 1.5 cups of fine bulgur and mix. Cover the pot and let it rest for approximately 15 minutes for the bulgur to swell.

Meanwhile, to prepare the sauce, heat 1 small tea glass of olive oil in a pan. Add 2 pieces of finely chopped onions and sauté for approximately 5 minutes until they turn pink.

Add 1 tablespoon of pepper paste and 1 tablespoon of tomato paste to the sautéed onions. Continue to sauté for another 3-4 minutes until the aroma is released. Then add 1.5 dessert spoons of salt, 1 teaspoon of red pepper flakes, 1 teaspoon of cumin, and 1 teaspoon of black pepper, mix, and remove from the heat.

Transfer the swollen bulgur and lentil mixture to a large kneading bowl. Add the hot tomato and onion sauce you prepared on top. At this stage, add the freshly grated lemon zest and grated nutmeg, which is the special touch of the chef, to the mixture.

Knead the ingredients with your hands for approximately 5-10 minutes until they are well combined. If the mixture feels too dry to your hands at this stage, you can control the consistency by adding warm water little by little.

Add the finely chopped fresh onions and parsley to the kneaded mixture. To prevent the greens from being crushed and turning dark, knead lightly after this step only until all the ingredients are integrated.

Heat 1 tablespoon of extra virgin olive oil in a small sauce pan. Sauté 2 tablespoons of slivered almonds until they turn light golden and set aside.

Break off walnut-sized pieces from the prepared lentil meatball mixture and shape them by squeezing in your palm. Sprinkle the sautéed crispy slivered almonds over the meatballs arranged on a serving plate and serve with fresh lettuce leaves.