Mercimek Koftesi
Turkish red lentil and bulgur patties with herbs and lemon.
Preparation: 20 min · Cooking: 35 min · Total: 1 hr 10 min · 6 servings
Ingredients
- 240 g dry split red lentils — Rinse before cooking.
- 160 g fine bulgur
- 2 tbsp tomato paste
- 1 bunch parsley — About 60 g; rinse and finely chop.
- 1 pc lemon — Cut into wedges for serving.
- 700 ml water
- 150 g onion — Finely chop.
- 60 ml olive oil
- 1 tsp sweet paprika
- 1 tsp salt
Instructions
Simmer the lentils
Rinse 240 g dry split red lentils. Put them in a saucepan with 700 ml water, bring to a boil, then simmer uncovered over medium-low heat for 20–25 minutes, stirring occasionally, until soft and thick but still moist.
The lentils mash easily and the mixture is thick but not dry.
Simmer lentils: 1500 seconds
Soften bulgur and onion
Stir 160 g fine bulgur, 2 tbsp tomato paste, 1 tsp sweet paprika, and 1 tsp salt into the hot lentils. Cover off heat for 15 minutes until the bulgur is tender. Meanwhile, sauté 150 g finely chopped onion in 60 ml olive oil in a skillet over medium heat for 8–10 minutes until soft, not browned.
The bulgur is tender, and the onion is soft without browning.
Shape and serve
Mix the softened onion and 1 finely chopped bunch of parsley into the lentil-bulgur mixture. Let cool until comfortable to handle, then shape into 24 small oblong patties. Serve 4 per person with wedges cut from 1 lemon; do not bake or fry.
The patties hold their oblong shape without crumbling.
Tips
- Mercimek köftesi is shaped after the bulgur swells; the patties are not baked or fried.
- Contains wheat/gluten from bulgur. Check packaged ingredients for allergens and cross-contact.
Common mistakes
- Watery lentils make patties that do not hold together; simmer until thick but still moist.
- Uncovered bulgur or a rushed 15-minute rest leaves hard grains.
Substitutions
- Use the same amount of flat-leaf or curly parsley according to what is available.
Storage
Refrigerate in a covered container within 2 hours at 4°C or colder for up to 3 days.
Reheating
Usually served cold or cool; if serving warm, reheat leftovers until hot throughout (74°C/165°F) and do not leave them at room temperature for over 2 hours.
About this recipe
Mercimek köftesi is a Turkish lentil-and-bulgur dish associated with southeastern Türkiye and prepared across the country for mezze, gatherings, and buffets.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.