There is no question that I love Turkish food, not only is it delicious, full of flavour and easy to make, but in many instances it is plant based as well. Recently, I have started to eat more vegan meals in an effort to improve my health so I am constantly on the look out for really good tasting food.
These red lentil and bulgur köfte are a prime example of a healthy, delicious plant based meal. Use fine cracked wheat for this recipe, as it hydrates quickly; Turkish red pepper paste is an important part of this recipe, look for this ingredient at a Turkish or Middle-Eastern food store. If you can’t find Aleppo pepper, use chili flakes for that bit of heat.
This mixture is typically made into torpedo shaped balls, but I have to confess that I have also skipped the shaping and used this mixture instead as a paté and simply spread it on pita or crackers.
Serve these köfte on leaf lettuce leaves, along with tomatoes, cucumbers, parsley leaves and lemon wedges. You may want to add a bit of onion as well for the best plant based wraps in town!
Mercimek Köftesi
Turkish Red Lentil and Bulgur Balls
2 cups red lentils
4 1/2 cups water
1 cup fine bulgur wheat
1/4-1/3 cup olive oil
1 large red or white onion, diced
1 Tbsp Turkish red pepper paste
1 Tbsp tomato paste
1/2 tsp hot Aleppo pepper (or red chile flakes)
1/2 tsp ground cumin
5 green onions, thinly sliced
1/4 cup chopped parsley
Juice of one lemon, or to taste
Salt and pepper to taste
1 head tender leaf lettuce, leaves separated
2 lemons, cut into wedges
Halved cherry or grape tomatoes
Lebanese cucumbers
Sliced green or red onion
Parsley leaves
In large saucepan, place red lentils and water.
Bring to a boil and then simmer, partially covered until they are fully cooked, about 15 minutes. There will be water left in the pot.
Add bulgur and mix well. Cover and let rest for 15 minutes, to let bulgur absorb the moisture. If mixture is too stiff, add a bit of water to soften it, it should have the consistency of very thick porridge. It will continue to thicken as it sits.
In the meantime, in large frying pan, heat olive oil and cook onions until softened and starting to brown. Add red pepper and tomato pastes, Aleppo pepper and cumin. Reserve.
When lentil mixture is done, add onion mixture and combine well.
Add the green onion and parsley and mix to combine. Add lemon juice and salt and pepper to taste.
Form mixture into torpedo shaped balls.
Serve in lettuce leaves, topped with tomatoes and parsley leaves along with lemon wedges.
Makes about 30 köfte.