HOW TO MAKE THE PERFECT MERCIMEK KÖFTESI

Prep the Lentil-Bulgur Base

1. Start by thoroughly rinsing the red lentils in a fine-mesh strainer under cold running water until the water runs clear.

2. Place them into a large pot along with the water, salt, and the bay leaf, bringing everything to a boil.

3. Lower the heat to medium and let it simmer for about 20 to 25 minutes until the lentils are completely soft and broken down. Make sure to skim off and discard any foam that rises to the top during cooking.

4. Once cooked, turn off the heat, stir in the fine bulgur until well combined, and cover tightly with a lid.

5. Let it sit off the heat for 10 minutes to allow the bulgur to swell and absorb the remaining moisture.

6. Don’t forget to fish out and discard the bay leaf!

Sauté the Aromatic Paste

1. While your lentils are simmering, peel the onions and dice them finely.
2. Heat your olive oil in a non-stick pan over medium heat and sauté the onions for about 5 minutes until they are soft and translucent.
3. Next, stir in both the Turkish pepper paste and tomato paste, cooking them briefly to unlock their rich, roasted aromas.
4. Remove from heat and allow both your onion-tomato mixture and the lentil-bulgur base to cool down slightly.

Chop Your Fresh Herbs

1. While everything cools to a workable temperature, wash and dry your green onions (scallions), then chop them very finely.
2. Cut your lemon in half and squeeze out the juice.
3. Finally, wash the flat-leaf parsley, shake it dry, and give it a fine chop. Set these fresh components aside.

Knead & Shape Your Köfte

1. Combine the cooled lentil-bulgur base with the sautéed onion mixture, the finely chopped green onions, fresh parsley, and the fresh lemon juice.
2. Roll up your sleeves and knead everything together thoroughly until you get a smooth, beautifully vibrant orange dough.
3. Give it a quick taste and adjust with extra salt and pepper if desired.

4. To shape them, take a small portion of the dough and mold it in your palm into a signature oblong patty.

5. Give it a gentle squeeze so that your distinct finger impressions are left on the surface, this is the classic, authentic look!

Platter Up & Serve!

1. Pour your sweet-and-tangy pomegranate molasses into a small serving bowl and place it right in the center of a large platter.
2. Separate the crisp Romaine or Little Gem lettuce into individual leaves, wash them, and spin them dry.
3. Arrange the lettuce leaves around the bowl, nestling a fresh Mercimek Köftesi onto each individual leaf.
4. Garnish the platter with fresh lemon wedges and place a tiny side bowl of red pepper flakes (chili) nearby.

How to Eat it Like a Pro

1. To dive in, simply pick up a lettuce leaf cradling a patty.
2. Drizzle a little fresh lemon juice and pomegranate molasses over it, scatter a few red pepper flakes on top, roll it up like a little wrap, and take a blissful bite!
3. No cutlery required, and your hands stay perfectly clean.