Ingredients:
- 1 cup red lentils
- 1 cup fine bulgur
- 1 onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Juice of 1 lemon
- Fresh parsley, finely chopped
- Olive oil
Instructions:
- Rinse the red lentils thoroughly and cook them in boiling water until they are soft. Drain any excess water.
- In a separate pot, sauté the chopped onions and minced garlic in olive oil until they are soft and translucent.
- Add the cooked lentils, bulgur, tomato paste, ground cumin, paprika, and salt to the pot with the onions and garlic. Mix well.
- Remove the mixture from the heat and let it cool down slightly.
- Once the mixture has cooled, add the lemon juice and chopped parsley. Mix until well combined.
- Take small portions of the mixture and shape them into small oval or round köfte shapes.
- Arrange the köftes on a serving platter and refrigerate them for at least an hour before serving.
- Serve cold as an appetizer or part of a mezze spread.
Bulgur Köftesi:
Ingredients:
- 1 cup fine bulgur
- 1 onion, finely chopped
- 2-3 tablespoons tomato paste
- 1 tablespoon pepper paste (optional)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Fresh parsley, finely chopped
- Olive oil
Instructions:
- Place the bulgur in a large bowl and cover it with boiling water. Let it sit for about 15-20 minutes until the bulgur absorbs the water and becomes soft.
- While the bulgur is soaking, sauté the chopped onion in olive oil until it becomes translucent.
- Once the bulgur is soft, add the sautéed onions, tomato paste, pepper paste (if using), ground cumin, paprika, salt, and chopped parsley to the bowl. Mix well until all the ingredients are evenly combined.
- Take small portions of the mixture and shape them into small oval or round köfte shapes.
- Arrange the köftes on a serving platter and refrigerate them for at least an hour before serving.
- Serve cold as an appetizer or part of a mezze spread.
