Turkish lentil and bulgur patties (mercimekli kofte)
- Cuisine: Turkish
Ingredients
2 cups red lentils
2.5 cups water
1 cup bulgur (cracked wheat)
1 onion, finely diced
2 cloves garlic, finely diced
1 bunch parsley, finely chopped
1 tsp sweet paprika
1 tbspn tomato paste
1 tbspn Turkish capsicum paste (biber salca)
1 tspn cumin
2 tspns salt
Juice of half a lemon
1 tspn sugar
1 tbspn oil
To serve
Leaves of one cos lettuce
Preparation
Cook the red lentils in the water until soft. Add the bulgur and cover, allowing it to absorb the remaining water.
Add the onion, garlic and parsley and mix through well. Add the other ingredients and adjust seasoning to taste. Form into cigar shaped patties and place on freshly washed cos lettuce leaves to serve. The patties can be rolled into the leaves and eaten as a parcel.
Turkish Restaurants
Displaying 10 of 33 Turkish Restaurants.
| Restaurant | Suburb | |
| 1. | Turkish Delight | Belconnen |
| 2. | Turkish Pide House | Jamison |
| 3. | Pasha's | Hobart |
| 4. | Efes One Turkish Restaurant | Albion |
| 5. | Pinarbasi Restaurant | Coburg |
| 6. | The Kilim Turkish Restaurant | Richmond |
| 7. | Galeri Bistro and Bar | Darling Harbour |
| 8. | Erciyes Restaurant | Redfern |
| 9. | Sahara Turkish Restaurant | Burwood |
| 10. | Ottoman Cuisine | Barton |
Comments (1)
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander

Hot Tips
Cooking feijoada
Feijoada is the national dish of Brazil. When the feijoada is nearly ready be careful not to use a fork or spoon (or in fact any utensils) in the dish, this is said to spoil the flavour and turn the dish sour. If you do need to add water while it is cooking, make sure it is boiling.
Glossary
Spice Grinder
Many cooks love to toast their own spices in seed form and grind them fresh. A coffee grinder is a good substitute.


Video
Podcasts
Blogs





