This well loved Turkish dish is really healthy and delicious. A very easy vegetarian recipe, you just combine cooked red lentils and bulgur with spices and seasoning and shape into patties. Perfect for entertaining a crowd.
- 2 cups red lentils
- 2Â½ cups water
- 1 cup bulgur (cracked wheat)
- 1 onion, finely diced
- 2 garlic cloves finely diced
- 1 bunch parsley, finely chopped
- 1 tsp sweet paprika
- 1 tbsp tomato paste
- 1 tbsp Turkish capsicum paste (biber salca)
- 1 tsp cumin
- 2 tsp salt
- Â½ lemon, juiced
- 1 tsp sugar
- 1 tbsp oil
- 1 cos lettuce, leaves separated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil the red lentils in the water for 15-20 minutes or 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.