Mercimek kofte

Mercimek kofte, also known as belluh in Diyarbakir, is a vegetarian delight. Mercimek köftesi is one of Turkish cuisine's most popular mezze. It's primarily made with red lentils and bulgur, and it's a vegan dish. They come in handy bite-sized servings and are made with red lentils, fine bulgur, salt, finely chopped onion, scallions, tomato, aci biber salca (hot red pepper paste), and crushed cilantro.

Simply place one of these flavorful nuggets on a lettuce leaf, squeeze some lemon juice on top, roll it up, and eat. Bulgur and lentils are the two most important ingredients in mercimek köftesi. Mercimek is a Turkish word that means lentils. The plural form of the word köfte is köftesi.

Ingredients

• 175 g (200 ml) dry red lentils
  
• 400 ml water
  
• 80 g fine bulgur (köftelik bulgur)
  
• 3 Tbsp olive oil (I use a mild extra virgin)
  
• 1 large onion, finely chopped
  
• 50 g tomato paste
  
• 25 g Turkish red pepper paste (acı biber salçası)
  
• 1 1/2 tsp ground cumin
  
• 1/2 small red onion, very finely chopped
  
• 3 medium spring onions, very finely chopped
  
• 25 g leaves of flat-leaf parsley, finely chopped
  salt and pepper
  
  

Instructions

• Add the lentils and water to a pot. Bring to a boil. Put a lid on it, turn the heat down to low/medium and leave to simmer until the lentils are completely falling apart, 20-25 minutes. Take off the heat, add the bulgur and mix well. Put the lid back on and leave to cool.
  
• Meanwhile, heat a sauté pan over medium heat. Fry the onion in the olive oil until soft, but not coloured, 8-10 minutes. Stir regularly to ensure it doesn't catch. Add the tomato paste, red pepper paste and cumin. Fry for a couple of minutes, stirring constantly. Leave to cool.
  
• Once everything has cooled, mix all the ingredients (save the lemon and salad leaves) well and season to taste with salt and pepper. Using your hands is easiest. The mixture should be very smooth. If it's looking a little dry, adjust with some more extra virgin olive oil.
  
• Shape the mixture into lentil meatballs. I like to press my fingers against the palm of the same hand to get a nice, wavy pattern – but any shape will do. Dip your hand in a little water or oil every now and again to avoid it sticking to your skin.
  
• Serve with lemon wedges and crispy green salad leaves.