Name: Red Lentil and Bulgur Koftes
Yield: Serves 6
Cuisine: Turkey
Ingredients: 1 to 1½ tablespoons Marash or Aleppo red pepper; 2 green garlic shoots, trimmed, or 2 garlic cloves, chopped; 1 cup chopped fresh flat-leaf parsley; 1 tablespoon tomato paste, canned or homemade; 1 tablespoon Turkish sweet red pepper paste; ½ cup extra virgin olive oil; 1 cup fine bulgur; 3 garlic cloves, chopped; 2 medium onions, finely chopped; 1 teaspoon salt; 3 spring onions or scallions, chopped; Romaine lettuce and fresh mint leaves for garnish; 1 cup dried red lentils; ½ cup chopped fresh tarragon or 1 teaspoon dried

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

My Turkish friend Filiz Hösukoğlu likes these lentil koftes so much that she makes a batch of them for her family and friends at least twice a month. When I first met her in Gaziantep, Turkey, twenty years ago, she was still experimenting with this recipe, working to perfect it. The method she finally came up with to control the moisture is to knead and shape the finger-shaped koftes in an unglazed clay pot.

Serve cold, as Filiz does,