Mercimek Köftesi

Ingredients

• 190 g (1 cup)orange or yellow lentils
• 720 ml (3 cups)water
• 180 g (1 cup)fine bulgur
• 60 ml (4 tbsp), dividedolive oil
• 80 g (1/2 cup)onion, finely diced
• 2 clovesgarlic, grated
• 30 g (2 tbsp)tomato paste
• 100 g (1 cup)spring onion, chopped
• 60 g (1 cup)parsley, chopped
• 1 tspground cumin
• 1 tsp, or to tastesalt
• 1 tspAleppo pepper or chilli flakes
• 1/2 tspsumac
• 1/2 tspground black pepper

Instructions

1. 1

   Cook the lentils

   Put the lentils and water in a pot over medium-high heat and bring to the boil.

2. 2

   Add the bulgur

   Keep cooking until the lentils have absorbed the water, about 20 minutes. Take the pot off the heat, immediately stir in the bulgur, cover and leave for 30 minutes.

3. 3

   Soften the onion

   Heat 2 tbsp of the olive oil in a pan over medium-high heat. Add the onion and garlic and cook until the onion is translucent.

4. 4

   Cook the paste

   Stir in the tomato paste and cook for 2 minutes.

5. 5

   Mix the köfte

   Transfer the lentil and bulgur mixture to a large bowl. Add the tomato paste mixture, the remaining olive oil and all the other ingredients except the spring onion and parsley. Mix thoroughly with your hands for 2 minutes.

6. 6

   Add the herbs

   Mix in the chopped spring onion and parsley, taste and adjust the seasoning, then shape the mixture into meatballs or other preferred shapes.

7. 7

   Chill the bites

   Arrange the shaped köfte on a plate and refrigerate for 1 hour.

8. 8

   Serve with lemon

   Serve the köfte on lettuce leaves with lemon wedges and, if desired, sliced cucumbers and peppers.

What is mercimek köftesi?

Mercimek köftesi is a Turkish dish of cooked lentils and fine bulgur, seasoned and formed into small, soft shapes. Despite the name, it contains no meat.

This version builds its savoury base with onion, garlic and tomato paste, then gets freshness from spring onion and parsley. The lentils and bulgur bind together as they rest, making the mixture easy to shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 18g protein, 88g carbs, 15g fat.

Lentils and bulgur provide most of the carbohydrates and plant protein, while olive oil supplies most of the fat. Serve a portion with lettuce, cucumber and peppers to add freshness and balance the plate.

Choosing the ingredients

Lentils: Orange or yellow lentils cook down into a soft base that blends readily with the bulgur. Use fine bulgur so it softens during its covered rest in the hot lentils.

Seasoning: Cumin, sumac, black pepper and Aleppo pepper or chilli flakes bring warmth and tang. Salt is listed to taste, so adjust it after mixing.

Getting the texture right

Covered rest: Once the lentils have absorbed their water, stir in the bulgur straight away and cover the pot for 30 minutes. This gives the bulgur time to soften without extra cooking liquid.

Hand mixing: Work the tomato mixture and seasonings through the lentils and bulgur for the stated 2 minutes. The mixture should hold together when pressed; shape it only after adding the chopped herbs.

Building the savoury base

Onion and garlic: Cook them in 2 tbsp olive oil until the onion is translucent, rather than allowing them to brown. This softens their flavour before they are mixed through the lentils.

Tomato paste: Stir it into the softened onion and garlic and cook for 2 minutes. That short cook brings it together into a concentrated seasoning mixture.

Shaping and chilling

Shape: Form the mixture into small meatballs or the shape you prefer, pressing firmly enough for each piece to hold together. If it feels loose, give it a little more time to rest before shaping.

Chill: Refrigerate the formed köfte for 1 hour before serving. The rest helps them firm up and makes them easier to lift onto a plate.

Serving ideas

Fresh accompaniments: Serve on lettuce leaves with lemon wedges, as described in the method. Sliced cucumber and peppers are optional additions for crunch.

For a fuller meal, pair the köfte with a generous salad or other fresh vegetables. Add lemon at the table so each bite can be brightened to taste.

Recipe notes & tips

• Measure the water carefully so the lentils can absorb it before the bulgur is added.
• Stir the bulgur into the lentils as soon as the pot comes off the heat.
• Keep the pot covered for the full 30-minute bulgur rest.
• Mix the ingredients evenly by hand so the seasoning reaches the whole batch.
• Taste the mixture before shaping and adjust the salt or pepper if needed.
• Chill the shaped köfte for the full hour to help them hold their form.

Variations

• Adjust the heat: Use Aleppo pepper for a gentler warmth or chilli flakes for a sharper kick.
• Change the herbs: Replace some of the parsley with another chopped fresh herb if you prefer.
• Add extra citrus: Serve with more lemon wedges for a brighter, tangier bite.
• Bring more crunch: Add sliced cucumber and peppers alongside the lettuce leaves.
• Make smaller bites: Shape the mixture into smaller pieces for an appetiser-style serving.

Common mistakes to avoid

• Adding bulgur too late: Stir it in immediately after taking the lentils off the heat so it can soften in the covered pot.
• Uncovering during the rest: Keep the pot covered for 30 minutes to let the bulgur absorb the steam.
• Browning the onion: Cook it only until translucent so it stays soft in the mixture.
• Skipping the hand mixing: Mix for the full 2 minutes so the seasonings and oil are distributed evenly.
• Shaping before chilling: Refrigerate the formed pieces for 1 hour before serving so they firm up.

How to store

Keep the köfte covered in the fridge and eat within 3 days. Serve them chilled or allow them to lose their chill briefly before eating; avoid reheating, as they are intended to be served cold.

Frequently asked questions