Turkish Red Lentil Kofta Recipe – Mercimek Köftesi
Traditional Turkish mercimek köftesi made with soft red lentils, fine bulgur, olive oil, pepper paste, fresh herbs, lemon and pomegranate molasses. Naturally meat-free and served in lettuce leaves.
Ingredients
- 1 1/2 cups / 300 g red lentils
- 1 cup / 180 g fine bulgur
- 3 1/2 cups / 830 ml water
- 1 medium onion finely diced
- 1/3 cup / 80 ml olive oil
- 1 tablespoon tomato paste
- 1 tablespoon Turkish red pepper paste
- 1 teaspoon ground cumin
- 1 teaspoon pul biber or Aleppo pepper
- 1 teaspoon sumac optional
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons pomegranate molasses
- Juice of 1 lemon
- 4 spring onions finely sliced
- 1/2 bunch flat-leaf parsley finely chopped
- Lettuce leaves, lemon wedges and pomegranate molasses, for serving
Instructions
- Rinse the red lentils thoroughly. Place them in a saucepan with water and simmer for 18 to 22 minutes until very soft, leaving a little moisture in the pan.
- Stir fine bulgur into the hot lentils. Cover and rest for 20 to 25 minutes until the bulgur softens and absorbs the remaining moisture.
- Heat olive oil in a pan. Cook the diced onion over medium-low heat until soft and translucent, about 7 to 8 minutes.
- Stir tomato paste and red pepper paste into the onion. Cook for 1 to 2 minutes, then remove from the heat.
- Combine the onion mixture with the lentils and bulgur. Add cumin, pul biber, sumac, salt and black pepper.
- Once cool enough to handle, knead the mixture for 4 to 5 minutes until cohesive.
- Add lemon juice and pomegranate molasses, then fold in parsley and spring onions. Taste and adjust seasoning.
- Take heaped tablespoon portions and squeeze gently in your palm to form ridged oval pieces.
- Arrange on lettuce leaves and rest for 15 to 20 minutes before serving with lemon wedges and extra pomegranate molasses.
Notes
- Traditional mercimek köftesi is naturally meat-free.
- Use fine bulgur, not coarse pilaf bulgur.
- Classic mercimek köftesi is not gluten-free because bulgur contains wheat.
- Add fresh herbs only after the lentil mixture has cooled slightly.
- Refrigerate leftovers in an airtight container for up to 3 days.