green.recipes

Lentil Kofte (Mercimek Köftesi)

Soft red lentils and fine bulgur are kneaded with a sweet-spicy onion and pepper paste base, divided into 24 equal pieces, shaped by hand and served cool with lettuce and lemon.

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Orange-red lentil kofte with finger-marked ridges and Aleppo pepper, beside lettuce leaves and lemon wedges on a platter, AI-generated imageAI-generated image
At a glance
  • 200 gsplit red lentils
  • 150 gfine bulgur
  • 120 glittle gem or romaine lettuce leaves
  • 100 gyellow onion
  • 60 gspring onions
Serves 6

Mercimek köftesi is a Turkish meze of red lentils and fine bulgur, seasoned with sautéed onion, pepper and tomato paste, cumin and plenty of fresh herbs. Despite the name kofte, there is no meat and nothing is fried. The mixture is kneaded by hand, shaped into small ovals and eaten cool or at room temperature.

It is commonly served at tea tables, on meze platters and at gatherings, often wrapped in a lettuce leaf with a squeeze of lemon. This recipe makes 24 kofte, enough for 6 people as part of a meze spread (4 each), or 4 people as a light main (6 each).

What makes this version work is the order of steps. The lentils are cooked in plenty of water until completely soft, the fine bulgur steams in their hot liquid so it swells evenly, and the onion and pastes are cooked in olive oil until sweet before they go in. Kneading while the mixture is still warm gives a smooth texture that holds its shape, and dividing the finished mixture into 24 equal pieces keeps every kofte the same size.

Lentil Kofte (Mercimek Köftesi)

Formula & Method
Servings
6
Units
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Ingredients

Lentil and bulgur base

Seasoned onion base

Seasoning

Fresh finish

To serve

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Preparation

  1. Step 015 min

    Put the rinsed lentils and 650 g water in a medium saucepan and bring to a boil over medium-high heat. Skim off any foam that rises.

  2. Step 0215 min

    Reduce to a gentle simmer over medium-low heat, partly cover and cook, stirring occasionally, until the lentils have completely collapsed and are very soft, about 12 to 15 minutes. The mixture should still be loose and wet, like a thick soup, not a dry paste. If it thickens too much or catches on the base, add a splash of hot water.

  3. Step 0320 min

    Take the pan off the heat. Stir in the fine bulgur and 3 g of the salt, cover tightly and leave for 20 minutes. The bulgur is ready when it is tender with no crunchy centre. If any grains are still hard, stir in 1 to 2 tablespoons of boiling water, cover and leave 5 to 10 minutes more, repeating if needed.

  4. Step 048 min

    While the bulgur rests, warm the olive oil in a large frying pan over medium heat (about 160 C / 320 F). Add the onion and 1 g of the salt and cook, stirring often, until soft, translucent and just starting to turn golden, about 8 minutes.

  5. Step 052 min

    Add the garlic and cook for 30 seconds. Stir in the tomato paste and pepper paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet.

  6. Step 06

    Add the cumin, Aleppo pepper, black pepper and 1 g of the remaining salt and stir for 20 seconds. Scrape everything, including the oil, into a large mixing bowl.

  7. Step 0715 min

    Add the lentil and bulgur mixture to the bowl. Let it cool just until you can handle it comfortably, about 10 minutes, then knead with your hands for 4 to 5 minutes until completely smooth and evenly coloured. If it feels dry or crumbly, knead in 1 to 2 tablespoons of boiling water, cover the bowl for 5 minutes, then knead again.

  8. Step 082 min

    Add the spring onions, parsley and lemon juice and knead for another minute. Taste and add the last 1 g of salt if needed, and adjust the lemon and chili. The flavor should be bright and a little spicy.

  9. Step 095 min

    Divide the whole mixture into 2 equal halves, then divide each half into 2 equal quarters, and then divide each quarter into 6 equal pieces. This gives 24 pieces of the same size. Work with slightly damp hands.

  10. Step 1010 min

    Squeeze each piece in your fist, then shape it into a small oval so that your finger marks show. Arrange the 24 kofte on a platter.

  11. Step 11

    Chill for 20 to 30 minutes if you like them firmer, or serve straight away at room temperature. Serve with lettuce leaves, lemon wedges and a little extra Aleppo pepper, wrapping each kofte in a leaf and squeezing over lemon.

Kitchen notes

  • Get the kofte into the refrigerator within 2 hours of cooking. Keep covered for up to 3 days and serve cold or let them sit at room temperature for no more than 2 hours.
  • The mixture can be kneaded a day ahead and kept covered in the refrigerator. Divide and shape it just before serving, and add the parsley and lemon juice on the day if you want the freshest color.
  • Shaping is easier with slightly damp hands. If the mixture sticks, dip your fingers in a small bowl of water.
  • Dividing the mixture into halves, quarters and then sixths is the easiest way to get 24 even pieces without weighing. If you prefer, weigh the whole mixture and divide the total by 24.
  • As a meze this serves 6 with 4 kofte each. As a light main it serves 4 with 6 kofte each, alongside yogurt, olives, cucumber and bread.
  • Variations: add 1 teaspoon pomegranate molasses with the lemon juice for a tangier flavor, or a pinch of dried mint with the herbs.
  • Fine bulgur contains wheat. Check packaging on bulgur and the pastes for allergen information.

Diet and allergens

Suitable for: Vegan, Vegetarian, Dairy-free, Nut-free.

Contains: gluten (wheat).

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Can I use coarse bulgur or green lentils?

Fine bulgur gives the smooth, shapeable texture, so coarse bulgur is not a good swap unless you grind or soak it until very soft. Split red lentils break down fully, while green or brown lentils stay firm and will not form a smooth mixture.

Why are my kofte too wet or too dry?

If wet, the bulgur needs longer to absorb liquid, so cover the bowl for another 10 minutes and knead again. If dry or the bulgur is still hard, knead in 1 to 2 tablespoons of boiling water, cover for 5 to 10 minutes and repeat if needed.

Are lentil kofte served hot or cold?

They are traditionally served at room temperature or cold, which lets the flavors settle and keeps the shape firm.

Can I make mercimek köftesi without bulgur?

Cooked lentils alone are too soft to hold a shape, so some binder is needed. Fine semolina or finely ground rolled oats can be used, but the texture and flavor will differ from the traditional version.

References and sources

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