Mercimek Köftesi

Rinse 180 g red lentils, cover with 500 ml water and simmer uncovered over low heat for 20–25 minutes, until fully broken down and only a little thick moisture remains at the bottom of the pot.

Remove the pot from the heat, stir in 150 g fine bulgur, add 6 g salt, mix well, cover and let stand for 15 minutes so the bulgur absorbs the steam and softens.

Meanwhile, finely chop 200 g onion. Heat 130 ml olive oil and sauté the onion for about 10 minutes until soft, then add 30 g tomato paste and 20 g red pepper paste and cook for another 2–3 minutes.

Transfer the onion mixture into the warm lentil-bulgur mixture, add 1 tsp red pepper flakes and 0.5 tsp black pepper, and mix thoroughly.

Once the mixture has cooled to warm but not hot, knead it with your hands for 5–10 minutes until smooth and pliable.

Add 70 g finely chopped green onion, 60 g parsley, 20 g fresh mint and 30 ml lemon juice; mix just until the herbs are evenly distributed.

With damp hands, shape into oblong kofte, pressing your fingers along the top to leave ridged marks. Serve on lettuce leaves with lemon wedges.