Lentil kofte

Lentil kofte

Mercimek köftesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Crushed chillies or chilli flakes can be added to the kofte mixture, for those who enjoy a little spice in life. These kofte can be made three or four days ahead.

Ingredients

Quantity Ingredient
125ml olive oil
1 large onion, finely diced
2 tablespoons tomato paste
1 tablespoon cumin seeds, toasted and ground, (see note)
250g red lentils
175g fine burghul
30g finely chopped flat-leaf parsley
lettuce leaves, to serve
lemon wedges, to serve

Method

  1. Heat the olive oil in a saucepan and gently fry the onion until golden.
  2. Stir in the tomato paste, cumin, lentils and 750 ml water. Season with sea salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for 10 minutes, or until the lentils are soft.
  3. Stir in the burghul and parsley. Cook for a further 2–3 minutes, then remove from the heat and leave to rest for 30 minutes.
  4. When cool enough to handle, roll the mixture into walnut-sized balls, using wet hands.
  5. Serve warm or cold, on lettuce leaves, with lemon wedges on the side for squeezing over.

Note

  • Freshly toasted and ground cumin seeds add wonderful flavour to this simple dish. To toast cumin seeds, tip them into a small frying pan and lightly fry them over medium heat for a minute or two, until they smell fragrant, shaking the pan often to toss the seeds around so they don’t burn. Then just grind them to a powder using a mortar and pestle (a fabulous kitchen tool — everyone should have one!), or a spice grinder.
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