Heyy what’s up my people! With Ramadan in full swing, I’m always on the lookout for tasty and wholesome recipes to share with my family during Iftar. Today, I’m excited to introduce you to a dish that’s become a firm favourite in our household: Turkish Lentil Köfte, or as it’s known in Turkey, Mercimek Köftesi.
This dish is not only packed with flavour but also incredibly healthy and easy to make. It’s perfect for breaking your fast and the best part…It’s vegetarian, so it’s great for everyone at the table. Plus, it’s a fantastic way to get the kids to eat their lentils without any fuss!
Let’s dive into the recipe, shall we?
Turkish Lentil Köfte (Mercimek Köftesi)
Serves: 4-6
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients
- 1 cup red lentils (washed and drained)
- 1.5 cups fine bulgur wheat
- 1 medium onion, finely chopped
- 3 spring onions, finely sliced
- 1 bunch fresh parsley, finely chopped
- 1 tbsp tomato paste
- 1 tbsp pepper paste (optional, but adds a lovely depth of flavour)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chilli flakes (adjust to your spice preference)
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt and pepper to taste
- Lettuce leaves or crunchy salad leaves, to serve
Method
- Cook the lentils: In a medium saucepan, add the washed red lentils and cover with about 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes until the lentils are soft and mushy. Keep an eye on them and add a splash more water if needed.
- Add the bulgur wheat: Once the lentils are cooked, remove the pan from the heat and stir in the bulgur wheat. Give it a good mix, then cover the pan with a lid and let it sit for 10 minutes. The bulgur will absorb the moisture and soften beautifully.
- Prepare the flavour base: While the lentils and bulgur are resting, heat the olive oil in a small frying pan. Add the chopped onion and sauté until soft and translucent. Stir in the tomato paste, pepper paste (if using), cumin, paprika, and chilli flakes. Cook for another 2-3 minutes until fragrant.
- Combine everything: In a large mixing bowl, combine the lentil and bulgur mixture with the cooked onion and spice mix. Add the chopped spring onions, parsley, lemon juice, and a generous pinch of salt and pepper. Mix everything together thoroughly. I like to use my hands for this step – it’s messy but so satisfying!
- Shape the köfte: Take small handfuls of the mixture and shape them into oval or round köfte (think falafel-shaped). If the mixture feels too dry, add a splash of water or olive oil. If it’s too wet, let it cool a bit longer or add a touch more bulgur.
- Serve and enjoy: Arrange the köfte on a platter with fresh lettuce leaves or salad leaves for wrapping. They’re delicious on their own, but you can also serve them with a side of yoghurt or a simple tahini sauce for dipping.
Some Tips?
- These köfte are perfect for making ahead of time. Just store them in the fridge and bring them out when you’re ready to serve.
- If you’re feeling adventurous, add a handful of chopped mint or dill to the mixture for an extra herby kick.
- Don’t skip the lemon juice – it really brings all the flavours together and adds a lovely freshness.
Turkish Lentil Köfte. It’s a dish that’s close to my heart because it’s so versatile and delicious!
I hope you give this recipe a try for your next Iftar. Let me know how it turns out in the comments below… I’d love to hear from you! Happy Ramadan!
Love
Shahena x