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,
