Mercimek Köftesi~Red Lentil Patties

Mericmek is so versatile. You can add it to soups, smash into paste and fillings, or even garnish a salad. This recipe is derivative of the "original" (if there is one) minus the chopped parsley and scallions. I like to cook my tomato paste and diced onions with the lentils, giving it a deeper amber color and a rich flavor. I really enjoy the taste of the original Kofte, but I wanted to add a twist and spice it up a bit. Mercimek kofte is eaten with freshly washed greens, such as crispy leaf lettuce or Romaine. It can also be served with fresh green onion, tomato and cucumbers on the side also. Afiyet olsun!

Recipe

1 C red lentils (washed)
2 tbsp tomato paste
1 Sm onion (diced)
1/2 tsp dry mint
1/2 tsp red pepper (hot if desired)
1/2 tsp black pepper
1/4 tsp sumac (gives a lemony flavor)
salt
Water (enough to cover, keep from drying out)
1/4 C Bulgur wheat (smallest, or next size up)

What to do:
Add all ingredients (minus the Bulgur) into a medium pot cover with 1 inch of water. Bring to a boil and then reduce heat. Simmer on low until most water is absorbed. Stir occasionally. Test lentils to see if they are cooked through. If still firm add more water and simmer. When cooked through remove from heat and thoroughly mix in your Bulgar. I recommended a quarter cup but the purpose of the Bulgur is to absorb the remaining moisture of the lentils. It should not be too dry but like a soft meat Pattie. Check spice and adjust as needed. When cooled you can add parsley and thinly sliced green onions if you like. Serve on a bed of fresh greens and garnish with lemon/lime.

This can be prepared the day before, but add your fresh parsley, and onions right before serving. Take a small amount into hand and shape as you see in the picture. Afiyet Olsun!