Lentil and Bulgur Croquettes

Keftikes de Lentija

Preparation info
  • Makes about 15 croquettes; serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

These croquettes, a specialty of Salonika, are usually served with lemon wedges. They also taste great with a dollop of yogurt, however, and because they are rather filling, they can be a complete meal when served with soup.


  • ¼ cup green or black lentils
  • ¾ cup lightly salted water
  • ½


Pick over the lentils and rinse well. Place in a small saucepan and add the lightly salted water. Bring to a boil over high heat, reduce the heat to low, cover, and simmer until tender, 20 to 25 minutes.

When the lentils are ready, uncover, add just enough water (about 1 scant cup) to cover them, and stir in the bulgur or cracked wh