Mercimek köftesi recipe: Turkish red lentil and bulgur köfte
Mercimek köftesi are small, soft köfte made from red lentils and fine bulgur, cooked together into a thick paste, then mixed with fried onion, pepper paste, cumin, spring onions and parsley and shaped by hand. They are served cold, wrapped in lettuce leaves with a squeeze of lemon, and they disappear fast.
Despite the name, there is no meat, and the köfte themselves are not fried or cooked after shaping. Wikipedia’s page on mercimek köftesi describes them as a dish that symbolises Anatolian hospitality, often made for afternoon tea gatherings and special occasions. They are cheap, vegan and keep well, which makes them ideal for parties and packed lunches.
What is mercimek köftesi?
Mercimek köftesi (mer-ji-mek kuf-teh-see) translates as “lentil köfte”. Köfte usually means meatballs, but in Turkish cooking the word covers anything minced or mashed and shaped. These are close relatives of çiğ köfte, but gentler: the lentils are cooked, the spice is milder, and they are softer and more comforting.
They are especially loved in southern Turkey, with Adana famous for them, and in homes everywhere they are a fixture of the gün, the regular afternoon get-together where friends take turns hosting with tea, börek and cakes.
Regional variations
Recipes vary in their ratio of lentils to bulgur and in their spicing. Gaziantep versions can be hotter with more pepper paste, while some home cooks add a little tomato paste only and keep the heat low for children. Some stir in pomegranate molasses for sourness, others prefer plenty of lemon.
Ingredients
Makes about 30 köfte; serves 6 as a meze or snack.
For the lentil base
- 200g red split lentils, rinsed
- 600ml water
- 175g fine bulgur (köftelik bulgur)
For the flavouring
- 5 tbsp olive oil
- 1 large onion (about 200g), finely chopped
- 1 tbsp tomato paste
- 1 tbsp red pepper paste (biber salçası), mild or hot
- 1½ tsp ground cumin
- 1–2 tsp pul biber (Turkish chilli flakes)
- 1½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp lemon juice
- 1 tbsp pomegranate molasses (optional)
- 5 spring onions, finely chopped
- Bunch flat-leaf parsley (about 30g), finely chopped
To serve
- 1 Romaine or Little Gem lettuce, leaves separated
- Lemon wedges
How to make mercimek köftesi
1. Cook the lentils
Put the lentils and water in a saucepan and bring to the boil, skimming off any foam. Simmer for 15–20 minutes, stirring often, until the lentils have broken down and almost all the water is absorbed. It should look like a thick porridge.
2. Add the bulgur
Take the pan off the heat, stir in the bulgur, put the lid on and leave for 20 minutes. The bulgur will soak up the remaining moisture and soften.
3. Fry the onion
Meanwhile, heat the olive oil in a frying pan and cook the onion over a medium heat for 8–10 minutes until soft and golden. Stir in the tomato paste and pepper paste and cook for 1–2 minutes more.
4. Mix and knead
Tip the lentil mixture into a large bowl and add the onion and its oil, cumin, pul biber, salt, black pepper, lemon juice and molasses, if using. Once cool enough to handle, knead with your hands for 3–4 minutes until evenly coloured. Knead in the spring onions and parsley. Taste and adjust the seasoning.
5. Shape
Wet your hands lightly. Take a walnut-sized piece (about 30g), squeeze it in your palm so your fingers leave their marks, and set it on a tray. Repeat with the rest. If the mixture is too soft, leave it for 15 minutes to firm up.
6. Serve
Arrange the köfte on a platter with lettuce leaves and lemon wedges. To eat, wrap one in a lettuce leaf and squeeze over some lemon.
Watch: how to make mercimek köftesi
Happy Dinner walks through the whole process, from cooking the lentils to shaping, in this video.
Tips for the best mercimek köftesi
- Use fine bulgur. Coarse bulgur stays crunchy and stops the köfte holding together.
- Keep stirring the lentils in the last few minutes; they catch on the bottom easily.
- Do not add the herbs while the mixture is hot or they will wilt and darken.
- If the mix is too dry to shape, knead in a spoonful of warm water or olive oil.
- They keep for 3 days in the fridge in a covered box and taste even better the next day.
What to serve with mercimek köftesi
Mercimek köftesi make a lovely part of a meze spread with acılı ezme, haydari and kısır. For a Turkish afternoon tea, serve them with sigara böreği and plenty of Turkish tea.
Where to eat mercimek köftesi in London
In London, mercimek köftesi often turn up as part of a mixed cold meze plate, and some çiğ köfte and home-cooking places sell them too. Browse our Turkish meze restaurants in London, or see our guide to cheap Turkish food in London.
- Antalya Restaurant – Turkish meze & fine dining in Bloomsbury & Holborn
- Bistro1 Soho – Turkish meze & fine dining in Soho & West End
- Güneş Enfield – Turkish meze & fine dining in Enfield
- Dem Restaurant – Turkish meze & fine dining in Crystal Palace
- Chargal – Turkish meze & fine dining in Soho & West End
- Laz @Camden Restaurant – Turkish meze & fine dining in Camden & Kentish Town
See all 95 Meze & Fine Dining places in London
Mercimek köftesi FAQs
Are mercimek köftesi vegan?
Yes. They are made from lentils, bulgur, vegetables, pastes, spices and olive oil. Just check that your pepper paste has no unusual additives.
Are mercimek köftesi gluten-free?
No, because bulgur is wheat. For a gluten-free version, replace the bulgur with fine quinoa or more lentils, though the texture will be softer.
Can I freeze mercimek köftesi?
They can be frozen for up to a month, though the herbs lose some freshness. Thaw in the fridge overnight and add a squeeze of lemon before serving.
What is the difference between mercimek köftesi and çiğ köfte?
Both are bulgur-based and shaped by hand. Mercimek köftesi use cooked red lentils and are mild and soft; çiğ köfte is uncooked bulgur kneaded with isot pepper and is usually much spicier.
Photo: Ahzaryamed, CC BY-SA 4.0, via Wikimedia Commons.
