Mercimek Köftesi (Red Lentil & Bulgur Patties)
مرجمک کوفتےسی (لال دال اور بلغور کی ٹکیاں)
Mercimek köftesi are one of the stars of the Turkish women's tea party (*gün*): small, finger-shaped patties of red lentils and fine bulgur, mixed with onions softened in pepper paste and lots of fresh herbs. They're not cooked again after shaping; the hot lentils soften the bulgur and everything firms up as it cools. Wrapped in lettuce with a squeeze of lemon, they're fresh, filling, cheap and suitable for vegans.
- ⏱ Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Simmer the lentils in the water for 15 minutes, until soft and most of the water is absorbed. Turn off the heat, stir in the bulgur, cover and leave for 20 minutes.
Meanwhile, cook the onion in the olive oil for 8 minutes until soft. Stir in the pepper paste, tomato paste, cumin and pul biber for a minute.
Combine the lentil mixture with the onion mixture, salt and lemon juice and knead for 3–4 minutes. Add the spring onions and parsley and mix well.
Squeeze small portions in your palm to make finger-shaped patties. Serve at room temperature on lettuce leaves with lemon wedges.
Kitchen notes
Use fine bulgur only; coarse bulgur won't soften without cooking.
If the mixture is too soft to shape, let it cool longer; it firms up as the bulgur absorbs moisture.
They keep for 2–3 days in the fridge and are ideal for lunchboxes.
The tea-party favourite
In Turkey, groups of friends and neighbours often meet in turn at each other’s homes for a gün (“day”), an afternoon of tea and homemade food. Mercimek köftesi is almost always on the table, next to börek, cakes and salads. It’s popular because it’s cheap, can be made ahead and suits everyone, including vegetarians and people fasting from animal products.
How it works
Red lentils cook quickly into a soft purée. Stirring fine bulgur into the hot lentils lets it soak up the moisture and soften without any more cooking. The onion, cooked slowly in olive oil with pepper paste and cumin, brings the flavour, and fresh spring onion, parsley and lemon keep it bright.
Easy to find
Red lentils are sold everywhere, and fine bulgur is available in Turkish and Middle Eastern shops and many supermarkets. South Asian cooks will recognise the lentils as masoor daal.
Serving
Serve on lettuce leaves with lemon wedges, alongside kısır, sigara böreği and plenty of Turkish tea.
Questions people ask
Do I fry them?
No. Mercimek köftesi are never fried; the lentils and bulgur are already cooked.
No bulgur?
Use fine couscous or very fine semolina soaked in a little hot water. The texture is softer but still good.
Are they the same as çiğ köfte?
Similar in look and spice, but çiğ köfte is made only with bulgur kneaded with spices, while mercimek köftesi has cooked lentils and is softer.
Nutrition (estimate, per serving)
- Calories
- 290
- Protein
- 10 g
- Fat
- 12 g
- Carbs
- 37 g
