Cappadocia-Style Lentil Balls with Herbs (Mercimek Köftesi)
Experience the rich flavors of Cappadocia with these savory lentil balls, infused with fresh herbs and spices, perfect for a delightful mezze or appetizer.
Equipment
- Medium saucepan
- Skillet
- Mixing bowl
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 cup Red lentils (200 g)
- 1 cup Fine bulgur wheat (180 g)
- 2 cups Boiling water (480 ml)
- 2 tbsp Olive oil (30 ml)
- 1 Medium onion, finely chopped (150 g)
- 2 Garlic cloves, minced (6 g)
- 1 tbsp Tomato paste (15 g)
- 1 tbsp Red pepper paste (15 g) (optional)
- 1 cup Fresh parsley, finely chopped (60 g)
- 1/4 cup Fresh mint, finely chopped (15 g)
- 1/2 cup Green onions, finely sliced (50 g)
- 1 tsp Ground cumin (2 g)
- 1 tsp Paprika (2 g)
- 1 tsp Salt (5 g)
- 1/2 tsp Ground black pepper (1 g)
- Lemon wedges, for serving
Instructions
- Rinse the red lentils thoroughly and drain. In a medium saucepan, combine the lentils with 2 cups of boiling water. Bring to a simmer over medium heat, cover, and cook until the lentils are soft and the water has been absorbed, about 15 minutes.
- Remove the saucepan from the heat and immediately stir in the bulgur wheat. Cover and set aside for 10 minutes, allowing the bulgur to absorb the remaining moisture and swell.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, tomato paste, and red pepper paste (if using), and cook for another 2-3 minutes until fragrant.
- Transfer the onion mixture to the saucepan with the lentil and bulgur mixture. Add the chopped parsley, mint, green onions, ground cumin, paprika, salt, and black pepper. Mix thoroughly until all the ingredients are well combined.
- Once the mixture is cool enough to handle, wet your hands with a little water and take walnut-sized portions of the mixture. Shape into oval balls or patties.
- Arrange the lentil balls on a serving platter and garnish with additional parsley and lemon wedges. Serve at room temperature or chilled.
Notes
For a spicier version, add chili flakes to the onion mixture.
If red pepper paste is not available, substitute with an extra tablespoon of tomato paste and a pinch of smoked paprika.
These lentil balls can be made ahead and refrigerated for up to 3 days.
Serve as part of a mezze platter alongside other Mediterranean favorites such as hummus, olives, and pita bread.