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Turkish Red Lentil Köfte Salad | Mercimek Köftesi
(0)
40 min
Under an hour
Knuspr-Küche
Ein Klassiker der türkischen Familienküche: Zart gegarte rote Linsen und feiner Bulgur, vereint mit fruchtigem Tomatenmark, bestem Olivenöl und orientalischen Gewürzen. Serviert auf knackigen Romana-Salatherzen mit frischer Zitrone als proteinreiches, aromatisches Hauptgericht.
Preparation method
Cook lentils and bulgur
Rinse the red lentils thoroughly with cold water in a fine sieve. Place in a pot with about 500 ml of water, bring to a boil, cover, and simmer over medium heat for about 15 minutes until soft and the water is almost completely absorbed.
Remove the pot from the heat and immediately stir the fine bulgur into the hot lentils. Cover with a lid and leave the mixture to swell for about 15 to 20 minutes until the bulgur has absorbed the remaining moisture and is soft.
Sauté and mix the flavorful base
Meanwhile, very finely dice the yellow onion and garlic. Heat the olive oil in a pan and sauté the onions over medium heat until translucent. Stir in the garlic and tomato paste and gently fry for 2 minutes until fragrant.
Chef's tip
If the mixture is a bit too dry, you can knead in hot water by the tablespoon or a little extra olive oil. If it is too wet, adding a little more fine bulgur and letting it rest for 5 minutes will help.
Traditionally, a drizzle of tangy pomegranate molasses (Nar Ekşisi) is added over the filled lettuce leaves, giving the dish a delightful sweet and sour freshness.
Ingredients
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