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Red Lentil Koftes Submitted by Ceri Bladen

Turkish Mercimek köftesi INGREDIENTS

METHOD

1 cup of red lentils

Wash the lentils

3/4 cup of fine bulgur

Put in saucepan with the water

3 cups of water 1 medium onion, finely chopped

Bring to the boil with lid on

3 tbsp olive oil + 2 tbsp

Once boiling, simmer until the water is nearly all absorbed

3 tbsp tomato puree (salça) 1 tbsp cumin

Take off the heat

2 tsp medium hot paprika

Add the bulgur, stir, and put the lid back on

2 tsp salt

Leave to cool

1 tsp black pepper

Add 3tbsp of oil into frying pan

Juice of half a lemon

Sauté the onion for about 15 min until slightly golden

3 spring onions, finely chopped ½ large bunch of parsley, finely chopped

Add puree (şalca), spices, salt and pepper and cook for a few minutes.

¼ bunch dill, finely chopped ¼ bunch of basil, finely chopped (optional)

Once lentil mix is cooled considerably, tip onto a tray with a lip Add the onions, puree (şalca) plus the remaining olive oil and knead into the lentils with your hand Once combined, add the chopped spring onions Knead again (this distributes the onion flavour) Add lemon juice, and remaining herbs

Combine Shape into köfte shapes or roll into rounds Serve with crispy lettuce, pomegranate (nar) sauce and pickles

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Mom’s Favorite Reads eMagazine July 2020  

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