Name: Spicy Bean and Lentil Balls (Antakya mercimek köftesi)
Yield: Serves 4
Cuisine: Turkish
Ingredients: ½ teaspoon ground fenugreek; 4 cloves garlic, finely chopped; 4 oz/120 g white broad beans, soaked for 24 hours; 2 oz/60 g hazelnuts; 4 oz/120 g large green lentils, soaked for 24 hours; 1 teaspoon salt; 1 teaspoon kırmızı biber; 1 onion, finely chopped; 1 teaspoon ground coriander; small bunch of parsley, finely chopped; 1 teaspoon ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

These tasty dry balls appear in different forms throughout Turkey and the Middle East. This recipe is from Antakya, where the baked balls are tucked into a pide pouch with sliced onion, tomato and chopped parsley, and smothered in thick yogurt. They are ideal for a light lunch or supper served with yogurt and çoban salatası. Broad, lima or fava beans or chickpeas can be used.