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Snack
Mercimek Köftesi
Duration
50 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 1 cup red lentils
- 3 cup water
- 0.5 cup fine bulgur for meatballs
- 0.5 cup extra virgin olive oil
- 1 large onion
- 1 tablespoon tomato paste
- 0.5 tablespoon pepper paste
- 3 stalk green onion
- 0.5 bunch parsley
- 0.5 piece lemon juice
- 1.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon whole cumin seeds
Step-by-Step Preparation
Speed:1x
1
Wash the red lentils thoroughly under cold water and drain. Place them in a medium-sized deep pot and add 3 cups of water. Cook over medium heat for approximately 15-20 minutes until the lentils are completely soft, broken down, and have absorbed their water. Stir occasionally during the cooking time to prevent them from sticking to the bottom. After they have completely absorbed the water, remove from the heat and cover the pot to keep it warm.
2
While the lentils are still hot, transfer them to a wide and deep mixing bowl. Sprinkle 0.5 cups of fine bulgur for meatballs over them. To allow the bulgur to swell with the heat of the lentils, cover the bowl tightly with a lid or plastic wrap and let it rest for approximately 10 minutes. This time will be sufficient for the bulgur to soften.
3
While the bulgur is resting, chop the dry onion into as small and equal cubes as possible. Heat a wide pan over medium heat and add 0.25 cups of extra virgin olive oil to the pan. Add the chopped onions to the pan and sauté for approximately 5-7 minutes until they become translucent and slightly pink. After the onions have softened, add the tomato paste and pepper paste. Continue to sauté by stirring constantly for another 1-2 minutes until the raw smell of the pastes is gone and the color changes. Remove from the heat and let it cool down.
4
**Chef's Tasting Note:** Heat a separate small pan over medium heat. Add the cumin seeds to the pan and dry roast for approximately 1-2 minutes until the aroma becomes distinct and the color changes slightly. Immediately take the roasted cumin seeds and turn them into powder by grinding them in a mortar or a spice grinder. This process will take the flavor of the meatballs to a much more layered and aromatic dimension.
5
Add the cooled sautéed onion and paste mixture to the wide bowl containing the rested lentil and bulgur mixture. Also add the finely chopped green onions, finely chopped parsley, 0.5 pieces of freshly squeezed lemon juice, salt, black pepper, red pepper flakes, and freshly ground cumin.
6
Mix all the ingredients well with your clean hands and knead for approximately 5-10 minutes until it reaches a paste-like consistency. Check the consistency of the mixture during the kneading process; if it feels too dry, continue kneading by adding some or all of the remaining 0.25 cups of olive oil little by little. Our goal is to obtain a homogeneous and cohesive mixture that can be easily shaped.
7
Take the prepared mixture in your palm and break off walnut-sized pieces. Shape these pieces firmly into oval or cylindrical forms and arrange them on a serving plate. Repeat this process carefully until all the mixture is finished.
8
Serve the shaped lentil meatballs cold with fresh, crunchy lettuce leaves, plenty of lemon slices, and pickles if desired. Serve this healthy and satisfying snack to your guests and loved ones with pleasure.
Chef's Tips
- Make sure the lentils absorb all the water while boiling; excess water remaining in the pot can make the consistency of the meatballs too runny.
- Covering the container after adding the bulgur allows the hot lentil steam to help the bulgur swell and soften better.
- Sautéing the onions sufficiently to remove their rawness and bitterness significantly enhances the overall flavor of the meatballs.
- Briefly sautéing the cumin seeds in a dry pan and grinding them fresh before adding them to the lentil meatball mixture will make the flavor much more layered and aromatic. This is our chef's special touch of flavor.
Alternative & Optional Ingredients
- You can adjust the spiciness according to your taste; you can increase the amount of red pepper flakes or remove them completely.
- You can use sunflower oil instead of extra virgin olive oil for a lighter taste, but olive oil is both healthier and adds a characteristic aroma to the meatballs.
- To make it suitable for a vegan diet, you can sauté the tomato paste only with vegetable oils and avoid using any animal products.
Gourmet Recommendations
- When serving, you can enrich the sweet-sour balance by drizzling a high-quality pomegranate molasses over the lentil meatballs.
- You can further diversify the flavor experience by serving it with a homemade hot pepper sauce or a light garlic yogurt dip.
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Nutrition Facts
Per Serving
Calories459 kcal
Protein15 g
Carbohydrates51 g
Fat24 g
Fiber 10 g
Sugar 4 g
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