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1
Cook the Lentils Until They Fall Apart
20 Mins
Gentle simmer, ~95°C (203°F)
Put the rinsed lentils and the water in a medium pot and bring to a boil. Skim off any foam, turn the heat down to a gentle simmer and cook for 20 minutes, stirring now and then, until the lentils have completely fallen apart into a thick, porridge-like mass and almost all the water is absorbed.
Stir near the end — lentils catch on the bottom of the pot very quickly once they thicken.
Done when: The lentils are a thick, smooth porridge with no whole lentils left and no free water on top.
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2
Stir in the Bulgur and Rest
15 Mins
Off the heat (mixture ~90°C / 194°F)
Take the pot off the heat and stir in the rinsed fine bulgur until it is evenly mixed through the hot lentils. Put the lid on and leave it to rest for 15 minutes — the bulgur swells in the steam and the mixture firms up.
Do not add extra water: the bulgur needs the lentils' own moisture, and a wet mixture will not hold its shape.
Done when: The mixture is firm enough to hold a spoon upright and no longer looks wet.
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3
Make the Spiced Onion Base
5 Mins
Medium heat, ~160°C (320°F)
While the lentils rest, heat the olive oil in a small pan. Add the grated onion and cook for 3 minutes until soft, then stir in the tomato paste, cumin and red pepper flakes and cook for 2 more minutes until the paste darkens and smells sweet. Take the pan off the heat.
Frying the tomato paste first takes away its raw, tinny edge and gives the patties their deep orange colour.
Done when: The onion is soft and the paste is a deep brick red.
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4
Knead Everything Together
10 Mins
Room temperature, ~20°C (68°F)
Tip the lentil and bulgur mixture into a large bowl and let it cool for 5 minutes, until you can touch it comfortably. Add the spiced onion mixture, spring onions, parsley, lemon juice and salt, and knead with your hands for about 5 minutes, until the mixture is smooth, even-coloured and holds together when squeezed.
Kneading is what binds the patties — a loose stir leaves them crumbly, so work the mixture until it feels like soft dough.
Done when: A squeezed handful keeps its shape and the surface looks smooth, not grainy.
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5
Shape the Köfte
10 Mins
Room temperature, ~20°C (68°F)
Wet your hands lightly, take a walnut-sized piece of the mixture and squeeze it in your fist, then roll it into a small oval about 5 cm long, pressing gently with two fingers to leave the classic ridged marks. Repeat until the mixture is used up — you should have about 24 patties.
Keep a small bowl of water beside you and wet your hands again whenever the mixture starts to stick.
Done when: Each patty is a neat oval that holds its shape when lifted.
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6
Chill and Serve in Lettuce
5 Mins
Fridge, ~4°C (39°F)
Arrange the patties on a plate and chill for at least 30 minutes — they firm up as they cool and taste best cold or at room temperature. Serve with the lettuce leaves and lemon wedges, so everyone can wrap a patty in a leaf, squeeze over lemon and eat it by hand.
Mercimek köftesi is meant to be served cold; warm patties are soft and hard to handle.
Done when: The patties are cool, firm and easy to pick up.
auto_awesome Finishing Touches & Plating
Pile the chilled patties on a platter with the lettuce leaves fanned out beside them and lemon wedges on top. A final drizzle of olive oil and a pinch of pul biber over the plate is all the garnish they need.
Turkey
50m
