Lentil kofte, one of my favorite comfort foods! I first had it at my Turkish friend’s house and I fell in love! I had to replicate it. I love preparing big batches and having them in the friends ready to eat. They can be a snack or a main course, served with lemon, pomegranate molasses, olive oil and fresh herbs. Eat it using lettuce leaves.
Lentil Kofte
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Lentil kofte, one of my favorite comfort foods! I first had it at my Turkish friend’s house and I fell in love! I had to replicate it. I love preparing big batches and having them in the friends ready to eat. They can be a snack or a main course, served with lemon, pomegranate molasses, olive oil and fresh herbs. Eat it using lettuce leaves.
Ingredients
- 1 cup fine bulgur
- 1.5 cups red lentils
- 3 small-medium onions, very finely chopped
- 2 tbsp olive oil, for sautéing
- 5 tbsp olive oil, for the mixture
- 2 tbsp tomato paste
- 1 tbsp pepper paste
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp sumac
- 1.5 tsp chili flakes (or paprika or piment d’espelette)
- juice of 1/2 to 1 lemon
- 1 bunch parsley leaves, finely chopped
- 7 green onions, finely chopped
- lettuce leaves, for serving
- pomegranate molasses, for serving
Method
- 1)
Put the lentils in a saucepan, add 3 cups of cold water, and bring it to a boil.
- 2)
Turn the heat to low and simmer until the lentils have absorbed all the water and thoroughly cooked.
- 3)
If necessary, add a little bit more water.
- 4)
Turn off the heat.
- 5)
Immediately, stir in the burghul then close the lid tightly and let them steam for 15-20 mnutes.
- 6)
In the meantime, sauté the onion for 5 min on medium heat until translucent and soft.
- 7)
Add the tomato and pepper paste and sauté for a further 2 minutes, then let it cool to room temperature.
- 8)
Stir the onion into the lentil burghul mix. Add the salt, cumin, sumac, lemon juice and olive oil.
- 9)
Mix and knead everything until the consistency of the mixture is doughy enough to form the koftes. At this stage check the taste, if desired, you can add more spices.
- 10)
Finally mix in the spring onions and parsley. Mix well with your hands and form the mixture between your hands into small-medium size koftes or knuckles.
- 11)
Let them cool in the fridge for a couple of hours before serving. Drizzle more lemon juice/pomegranate molasses and serve in lettuce leaves.