Name: Red Lentil and Bulgur Patties
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 6
Ingredients: 180 g Dry red split lentils, rinsed; 500 ml Water; 150 g Fine köftelik bulgur; 150 g Onion, finely chopped; 60 ml Olive oil; 30 g Tomato paste; 1 tsp Pul biber; As needed Salt; 30 g Parsley, finely chopped; 50 g Spring onions, finely sliced; 30 ml Lemon juice; As needed Lettuce leaves, washed and dried

Bring the lentils and measured water to a boil. Reduce to a gentle simmer for 20–25 minutes, stirring occasionally, until the lentils collapse but remain moist. If drying before tender, add only enough hot water to keep them cooking.

Turn off the heat. Stir in the fine bulgur, cover and leave for 15 minutes. It should soften without a crunchy centre.

During that rest, soften the onion in the oil for 8–10 minutes. Stir in the tomato paste and pul biber for a further minute. Fold into the lentil mixture.

When cool enough to handle, work in the parsley, spring onions, lemon juice and salt to taste. Squeeze into about 24 small ridged ovals and arrange on the lettuce. These are served without further frying or baking.

Red Lentil and Bulgur Patties

Ingredients

Patties

To serve

The method

Cook, mix and shape

Cities & regions

Southeastern Anatolia

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