Mercimek köftesi – red lentil and bulgur patties Recipe
Mercimek köftesi are vegetarian, no-fry patties made from cooked red lentils and fine bulgur, seasoned with plenty of herbs. In Turkey they’re often served at parties, women’s gatherings, and as a light dinner, wrapped in lettuce leaves. The flavor is somewhere between a sandwich spread and falafel, but they’re more delicate and eaten cold.
Mercimek köftesi to klasyk domowych spotkań w Turcji, często serwowany na tzw. „zeytinyağlı” meze, czyli zimnym bufecie z warzyw i strączków. Ze względu na brak smażenia i mięsa jest szczególnie popularny wśród osób szukających lżejszych, roślinnych przekąsek.
These Turkish lentil and bulgur patties are naturally vegan, require no frying, and are packed with herbs and spices. They’re perfect for making ahead, serving at parties, and as a light yet satisfying meal that’s eaten cold and wrapped in crisp lettuce leaves.
Dlaczego ta wersja działa
- Bulgur pęcznieje bezpośrednio w gorącej soczewicy, co daje spójną, kleistą masę bez dodatku mąki.
- Podsmażenie past pomidorowej i paprykowej na oleju wydobywa głębszy, lekko dymny smak.
- Dodawanie ziół do przestudzonej masy zachowuje ich świeży, zielony aromat i kolor.
Chef's tips
Use fine bulgur so it softens properly in the heat of the lentils; coarser bulgur may stay too firm. Season the mixture generously while it’s still warm, as the flavors mellow once cooled. Adjust the lemon and salt at the end—mercimek köftesi should be distinctly tangy and well seasoned.
How to serve
Serve on a large platter with romaine or other sturdy lettuce leaves, lemon wedges, and fresh herbs. They pair well with other meze such as hummus, olives, sliced cucumbers and tomatoes, and fresh bread or flatbread. Great as a picnic dish or for a buffet, since they keep their shape and are eaten cold.
Na co uważać
- Zbyt twardy bulgur (za krótko napęczniały) sprawi, że kotleciki będą nieprzyjemnie chrzęścić.
- Jeśli masa jest gorąca przy dodawaniu ziół, pietruszka i mięta zszarzeją i stracą świeży smak.
- Za dużo wody w soczewicy da rzadką masę, której nie da się uformować w stabilne kotleciki.
Zamienniki
- Jeśli nie masz pasty paprykowej, użyj więcej pasty pomidorowej i dodaj ostrą paprykę.
- Bulgur drobny można zastąpić kuskusem, licząc się z nieco delikatniejszą strukturą.
- Część natki pietruszki możesz wymienić na kolendrę, jeśli lubisz jej intensywny smak.
Ingredients
- red lentils dry - 200 g
- fine bulgur - 120 g
- water for cooking the lentils - 700 ml
- spring onion with greens - 4 piece
- onion medium - 1 piece
- tomato paste - 20 g
- pepper paste mild or hot, optional - 20 g
- vegetable oil - 40 ml
- parsley finely chopped - 20 g
- fresh mint or 1 teaspoon dried - 5 g
- lemon juice - 20 ml
- salt to taste - 6 g
- sweet paprika, ground - 3 g
- romaine lettuce leaves for serving - 1 head
Preparation
- Rinse the lentils in a sieve under running water until the water is almost clear.
- Transfer the lentils to a pot, pour in 700 ml of water, bring to a boil, reduce the heat, and cook for 15–20 minutes, until the grains fall apart and most of the water is absorbed; if needed, add a little more water during cooking.
- Take the hot, soft lentils off the heat, add the bulgur, stir, cover with a lid, and set aside for 20 minutes so the bulgur can swell in the residual heat.
- Dice the onion finely, slice the spring onion with the greens, and finely chop the parsley and mint as well.
- Heat the oil in a pan over medium heat, add the chopped onion, and sauté for 3–5 minutes, until it softens and becomes slightly translucent.
- Add the tomato paste and pepper paste, and the sweet paprika; fry for 1–2 minutes, stirring, until the pastes darken slightly and become fragrant.
- Transfer the contents of the pan to the pot with the lentils and bulgur, add salt, lemon juice, chopped spring onion, parsley, and mint.
- Mix everything with a spoon, and when the mixture has cooled slightly, knead it by hand for a few minutes until it is uniform and sticky; if it is too dry and crumbly, add a little warm water or oil.
- Leave the mixture to cool completely at room temperature.
- From the cold mixture, pinch off portions about the size of a large walnut and shape into elongated patties, gently flattening and pressing them in your hand; you can make grooves with your fingers for a nicer appearance.
- Arrange the patties on a platter and serve with lettuce leaves for wrapping and extra lemon wedges for drizzling.
Storage
Kotleciki przechowuj w lodówce, szczelnie przykryte, do 3 dni – masa z czasem lekko zacieśnia strukturę, a smak ziół łagodnieje. Przed podaniem wyjmij je na 15–20 minut, by nie były lodowate i łatwiej zawijały się w liście sałaty.
I love how mercimek köftesi combine pantry staples—lentils, bulgur, tomato paste—into something that feels festive and fresh. The key is plenty of herbs and enough lemon to brighten everything up. Once you make them a couple of times, you’ll start adjusting the spices to your own taste and they’ll quickly become a go-to snack or light dinner.
