Mercimek Köftesi
(mair-jee-mehk koof-teh-see)
Çay Saati (Afternoon Gatherings & Golden Hour Carbs)
Simmer the water until the red lentils collapse into a soft mash, fold in the grains off the heat, and knead the bright paste with your bare hands. This afternoon staple is cheap, incredibly nutritious, and fundamentally genius, relying on the residual heat of boiled red lentils to perfectly steam fine bulgur. Just bloom your pepper paste, respect the cooling time so your herbs stay crisp, and you have a tray of warm köfte ready to wrap in crisp Romaine leaves. Hit one with a heavy squeeze of lemon, and eat it right out of your hand.
Ingredients
- split red lentils1 cup
- water3 cup
- fine bulgur1 cup
- extra-virgin olive oil1/3 cup
- yellow onion1 large
- double-concentrated tomato paste1 1/2 tbsp
- Turkish sweet red pepper paste1 1/2 tbsp
- ground cumin1 tsp
- Aleppo pepper1 tsp
- ground black pepper1/2 tsp
- kosher salt1 1/2 tsp
- scallions5 med
- flat-leaf parsley1/2 bunch
- lemon1 med
- romaine lettuce1 med
- lemon1 med
Method
- 01
Combine the rinsed red lentils and water in a medium heavy-bottomed pot and bring to a boil over medium-high heat.
Skim off any white foam that rises to the top, reduce the heat to low, and simmer with the lid slightly ajar for 15 to 20 minutes. You want a loose, bubbly, porridge-like consistency; do not let the lentils boil entirely dry because you need that residual wetness to hydrate the bulgur.
- 02
Remove the pot from the heat, stir in the fine bulgur, and immediately cover with a tight-fitting lid.
Walk away and let it sit undisturbed for 20 to 30 minutes. The bulgur will absorb all the remaining moisture, swelling up and cooking perfectly in the trapped steam.
- 03
Heat the olive oil in a wide skillet over medium heat and saute the diced onions until completely soft and translucent.
Add the tomato paste and Turkish red pepper paste, mashing them into the onions with a wooden spoon, and fry for 2 to 3 minutes. Do not skip this step; cooking the paste removes its raw, tinny flavor and unlocks the rich color. Turn off the heat and stir in the cumin, Aleppo pepper, black pepper, and salt to bloom in the hot oil.
- 04
Transfer the warm lentil and bulgur mixture to a wide bowl and pour the hot onion and oil mixture over the top.
Knead gently with your hands or a wooden spoon until the oil and spices are uniformly distributed and the mixture turns a cohesive orange-red. Walk away again and let the mixture cool completely to room temperature.
- 05
Once entirely cool to the touch, gently fold in the chopped scallions, parsley, and lemon juice.
If you add the greens while the mixture is hot, they will wilt, turn black, and lose their fresh bite. Taste the mixture and adjust the salt or lemon if needed; it should be highly savory, slightly tangy, and herbaceous.
- 06
Dampen your hands with water, take a walnut-sized piece of the mixture, and squeeze it gently in your fist to form an oblong patty with natural finger indentations.
Arrange the shaped köfte on a platter. To eat the traditional way, place a köfte inside a crisp lettuce leaf, hit it with a squeeze of fresh lemon juice, wrap, and enjoy.
Notes
Sourcing the right bulgur is strictly non-negotiable.
You must use fine bulgur, sometimes labeled as ince bulgur or köftelik bulgur at Middle Eastern markets. If you try this with coarse bulgur, the residual steam won't be enough to cook it, and you will end up with raw, crunchy bits ruining your dish.
These are ideal for weeknight meal prep and lunches.
The shaped köfte will keep perfectly in the fridge in an airtight container for up to 4 days. They are traditionally eaten at room temperature, requiring no reheating.
From Cook Turkish in America.