Mercimek Köftesi (Turkish Red‑Lentil & Bulgur Patties)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the red lentils in a fine-mesh sieve until the water runs clear.

2. 2

   Combine the rinsed lentils and 2 cups water in a medium saucepan, bring to a boil over medium-high heat, then reduce to a gentle simmer.

   Lentils should break down and become very soft; if the pan looks dry while simmering, add a few tablespoons of water.

   15 min
3. 3

   When the lentils are soft and most liquid is absorbed (they should be porridge-like), remove the pan from heat and immediately stir in the fine bulgur.

4. 4

   Cover the pot and let the lentil–bulgur mixture sit, off the heat, for 10 minutes to allow the bulgur to steam and soften.

   Do not lift the lid during this time—steam is what cooks the bulgur.

   10 min
5. 5

   While the lentils rest, heat 2 tablespoons olive oil in a skillet over medium heat and add the finely chopped onion; sauté until soft and translucent, about 5 minutes.

   5 min
6. 6

   Add the sliced scallions to the onion and cook 1–2 minutes more, then stir in the tomato paste and optional red pepper paste; cook stirring 1–2 minutes until the paste darkens slightly.

   2 min
7. 7

   Add cumin, paprika, optional red pepper flakes, and a pinch of salt and pepper to the skillet, stir to toast the spices for 20–30 seconds, then remove from heat.

8. 8

   Transfer the sautéed mixture into the lentil–bulgur pot and add the remaining 1 tablespoon olive oil, lemon juice, salt and pepper; mix thoroughly until evenly combined.

   Use the back of a spoon or a potato masher to press the mixture while stirring—this helps achieve a cohesive, slightly sticky texture for shaping.

9. 9

   Fold in the chopped parsley and optional mint, taste and adjust seasoning (more lemon or salt as desired).

10. 10

    Let the mixture cool to room temperature, then refrigerate for at least 30 minutes to firm up (or up to overnight).

    30 min
11. 11

    Shape the chilled mixture into small oblong patties or golf-ball shapes with lightly oiled hands, about 1.5–2 tablespoons of mixture per köfte.

    Keep a small bowl of cold water nearby to wet your palms between shapes if the mixture sticks.

    10 min
12. 12

    Arrange finished köfte in an airtight container in a single layer (or separated by parchment) and refrigerate.

    They keep well and firm up in the fridge—stack gently if you must, but separate layers with parchment to avoid sticking.

13. 13

    To serve: eat chilled or at room temperature wrapped in lettuce leaves with sliced tomato and cucumber, or on bread as a sandwich.