Turkish
⭐ Highly Rated
1h 30mmedium
TurkishDinner
Recipe Story
origins & traditionsMercimek Köfte is a beloved Turkish mezze dish that showcases the country's mastery of plant-based cuisine. These no-cook patties combine red lentils and fine bulgur with tomato paste, olive oil, and a medley of spices including cumin, paprika, and red pepper flakes. The mixture is kneaded until it reaches a smooth, moldable consistency, then shaped into small football-shaped patties. Traditionally served at room temperature with crisp lettuce leaves for wrapping, sliced scallions, fresh parsley, and lemon wedges, Mercimek Köfte offers a perfect balance of textures and flavors. This dish is popular across Turkey as a light lunch, appetizer, or part of a mezze spread, celebrated for its wholesome ingredients and refreshing taste that's especially welcome during warm weather.
Instructions
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Rinse the red lentils thoroughly under cold water and drain.
In a large pot, bring 3 cups of water to a boil. Add the rinsed lentils and cook for 15-18 minutes until very soft and the water is absorbed.
While lentils are cooking, place the bulgur in a large mixing bowl.
Once lentils are cooked and still hot, add them to the bulgur. Mix well and cover the bowl with a clean kitchen towel. Let it rest for 15 minutes so the bulgur absorbs moisture and softens.
Add the tomato paste, olive oil, salt, cumin, paprika, black pepper, and red pepper flakes to the lentil-bulgur mixture.
Finely chop the scallions and add them to the mixture along with the chopped parsley and minced garlic.
Using your hands, knead the mixture for 8-10 minutes until it becomes smooth, well-combined, and holds together when shaped. Add a tablespoon of water if the mixture feels too dry.
Take a walnut-sized portion of the mixture and shape it into a small football or oval shape between your palms. Place on a serving platter.
Repeat with the remaining mixture.
Arrange the patties on a serving platter with lettuce leaves, lemon wedges, and additional fresh herbs. Serve at room temperature.
Mercimek Köfte - Red Lentil Patties
3.9 (60)
Flavorful vegan patties made from red lentils, bulgur, and aromatic spices, shaped into bite-sized ovals and served with fresh lettuce leaves and lemon wedges for a refreshing and protein-rich meal.
medium
50 min
6 servings
Ingredients
0 of 14 checked
Main Ingredients
- 1 1/2 cups lentils, rinsed and drained
- 1 cups bulgur, fine bulgur
- 3 tablespoons tomato-paste
- 4 tablespoons olive-oil
Aromatics
- 2 pieces onions, finely chopped scallions
- 3 cloves garlic, minced
Herbs
- 4 tablespoons parsley, finely chopped
Spices
- 1 1/2 teaspoons cumin
- 1 teaspoons paprika
- 1/2 teaspoons cayenne
- 1/2 teaspoons black-pepper, freshly ground
- 1 1/2 teaspoons salt
For Serving
- 2 cups lettuce, leaves separated
- 2 pieces lemon, cut into wedges
Chef Tips
expert advice•The key to perfect Mercimek Köfte is kneading the mixture thoroughly - the more you knead, the smoother and more cohesive the texture becomes.
•The mixture should be moist enough to hold together but not wet or sticky.
•If it feels too dry, add water one tablespoon at a time.
•If too wet, add a little more bulgur.
•For variation, you can add finely chopped mint for extra freshness or increase the red pepper flakes for more heat.
•Some regions in Turkey add a small amount of ground walnuts to the mixture for added richness.
•The patties taste even better after resting for an hour, allowing the flavors to meld.
•Traditionally, these are eaten by wrapping them in lettuce leaves with a squeeze of fresh lemon juice.
•This dish is naturally vegan and gluten-free if you use gluten-free bulgur or substitute with quinoa.
