Turkish Lentil Köfte with Lettuce and Lemon
Turkish Lentil Köfte
Soft red lentil and bulgur patties seasoned with tomato paste, herbs, and warm spices, served chilled with crisp lettuce leaves and lemon wedges.
Turkish lentil köfte, or mercimek köftesi, turns humble red lentils and fine bulgur into soft hand-shaped patties that are served cool or at room temperature. The texture should be tender and cohesive rather than firm like a fried fritter, with enough bulgur to hold each piece together while the lentils stay creamy.
The flavor comes from a gently cooked onion base with tomato paste, pepper paste, cumin, and a little red pepper. Fresh parsley, scallions, lemon juice, and olive oil are folded in after the mixture cools so the finished köfte tastes bright, savory, and fresh.
These patties are usually arranged with lettuce leaves and lemon wedges so each serving can be wrapped, squeezed with lemon, and eaten by hand. They work especially well as part of a mezze spread, a picnic dish, or a make-ahead vegetarian lunch.
The key is moisture control: cook the lentils until they collapse, let the bulgur steam in the hot lentils, then knead just until the mixture becomes moldable. If it feels loose, a short rest will help the bulgur absorb more liquid before shaping.
Nutrition (per serving)
Directions
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1
Rinse the red lentils until the water runs mostly clear, then combine them with the water in a medium saucepan.
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2
Bring to a boil, reduce the heat to low, and simmer for 15 to 18 minutes, stirring occasionally, until the lentils are very soft and most of the water has been absorbed.
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3
Remove the pan from the heat, stir in the fine bulgur, cover, and let the mixture stand for 15 minutes so the bulgur steams and softens.
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4
Meanwhile, warm the olive oil in a skillet over medium heat and cook the onion for 6 to 8 minutes, until soft and translucent but not browned.
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5
Stir the tomato paste, pepper paste, cumin, Aleppo pepper, salt, and black pepper into the onion and cook for 2 minutes, until the paste darkens slightly and smells fragrant.
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6
Scrape the onion mixture into the lentils and bulgur, then let it cool until comfortable to handle.
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7
Add the scallions, parsley, and lemon juice, then knead with clean hands for 2 to 3 minutes until the mixture holds together when squeezed.
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8
Shape the mixture into small oval patties, arrange with lettuce leaves and lemon wedges, and chill for at least 20 minutes before serving.
Ingredients
- Red Lentils:1 cup
- Water:2 1/2 cups
- Fine Bulgur:3/4 cup
- Olive Oil:3 tbsp
- Yellow Onion, Finely Chopped:1
- Tomato Paste:2 tbsp
- Turkish Pepper Paste:1 tbsp
- Ground Cumin:1 1/2 tsp
- Aleppo Pepper:1 tsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Scallions, Thinly Sliced:4
- Fresh Parsley, Finely Chopped:1/2 cup
- Fresh Lemon Juice:2 tbsp
- Romaine Lettuce Leaves:12
- Lemon Wedges:6
Tips & Notes
- Use fine bulgur, not coarse bulgur, so the patties become tender without extra cooking.
- If Turkish pepper paste is unavailable, use an extra tablespoon of tomato paste plus a small pinch of red pepper flakes.
- Wet your hands lightly before shaping to keep the mixture from sticking.
- The köfte can be made one day ahead and kept covered in the refrigerator.
