Sunday, May 18, 2008
LENTIL KOFTE (MERCIMEK KOFTE)
• 1 cup dried red lentils
• 1 liter or 4 cups water
• 2 cups fine #1 bulgur
• 2 onion, finely chopped
• 1/3 cup extra-virgin olive oil
• 1,5 tbsp pepper paste
• 1 tsp (sifted) black pepper
• Red pepper to the taste
• 1/3 cup of hot water
• 1,5 tbsp tomato paste
• A bunch of fresh parsley, finely chopped
• 6-7 green onions sliced crosswise in small pieces
• 1,5 tsp salt
• A bunch of green lettuce
• 2 lemon juice
Heat the oil in a pan and fry the onions for 8 minutes, stirring occasionally until they are golden and well cooked.
Add the red pepper paste, tomato paste and red and black pepper to the taste.
Mix well and cook for another 2 minutes. Add 1/3 cup of hot water and continue to boil for 2 minutes. Remove the pan from the heat.
Place the lentils in a pot and cover with 2 cups of cold or hot water. Bring the lentils to a boil, and then reduce heat to medium and cook for 20 to 25 minutes without covering the lid. Don’t forget to stir occasionally.
After the lentils are all soft and there is not much water,
Turn off the heat and add the bulgur and mix it well.
Cover the pot with the lid and let it sit for about 10 to 15 minutes.
The bulgur will be softening by the steam.
In a large bowl, combine the lentil/bulgur mixture and onion sauce really well.
Then add the chopped parsley, green onions, and salt and knead. Lastly, add lemon juice and stir.
Grab a golf size mixture and roll it then give an oval shape.
Repeat the process using all of the mixture, and then put lettuce leaves in a serving dish and then place all the koftes on the plate and serve.
***The cook of the Lentil Kofte (Mercimek Kofte) is Arzu DOGAN