I really like these little vegetarian appetisers. I remember years ago at my local supermarket in England, I used to buy something called lentil pate in tubs. I now realise that this was mercimek köfte. I took this recipe and adapted it from another blog called Binnur's Turkish Cookbook. They are very easy and seasoning can be adjusted to your own taste. Lettuce leaves should be provided and wrapped around each köfte, and eaten that way.
Ingredients for Mercimek Köfte
1 cup red lentils
1 cup fine bulgur wheat
2 1/2 cups water
sunflower or olive oil for frying
1 grated onion
salt
pepper
1 tbsp tomato puree
1 tbsp chilli puree or 1 tsp chilli flakes
juice of one lemon
1 tbsp chopped flat leaf parsley.
Boil lentils slowly in the water until tender and just a little water remains. Turn down the heat and add the bulgur and cook gently until all the water is absorbed. Leave to cool.
Put the oil in a frying pan and fry the grated onion until clear but not brown. Add the purees and the spices and salt and pepper. Mix in the lentil mix and cook gently for a couple of minutes. Leave until cool enough to handle, add lemon juice and then knead thoroughly in a big bowl. When completely cool, add chopped parsley and knead again. Form small balls or oval shapes with the mixture and serve.
