Mercimek köftesi, a beloved dish in Turkish cuisine, is a flavorful and nutritious treat that showcases the culinary richness of the region. With its vibrant colors, fragrant herbs, and wholesome ingredients, mercimek köftesi has become a favorite among locals and international food enthusiasts alike. In this content, we embark on a gastronomic journey to unravel the secrets behind this traditional Turkish dish, exploring its history, ingredients, preparation process, and cultural significance.
Mercimek köftesi boasts a rich history deeply intertwined with the roots of Turkish culture. Lentils, the main ingredient of this dish, have been cultivated in the region for thousands of years, making them an integral part of the Turkish culinary heritage. It is believed that the origins of mercimek köftesi can be traced back to the Middle East, where lentils were widely consumed due to their availability, nutritional value, and affordability. As trade routes expanded, the recipe found its way into Anatolia, evolving and adapting to regional variations.
175 g (200 ml) dry red lentils
400 ml water
80 g fine bulgur (köftelik bulgur)
3 Tbsp olive oil (I use a mild extra virgin)
1 large onion, finely chopped
50 g tomato paste
25 g Turkish red pepper paste (acı biber salçası)
1 1/2 tsp ground cumin
1/2 small red onion, very finely chopped
3 medium spring onions, very finely chopped
25 g leaves of flat-leaf parsley, finely chopped
salt and pepper
TO SERVE
1 lemon, cut into wedges
crispy green salad leaves (e.g. romaine lettuce)
Add the lentils and water to a pot. Bring to a boil. Put a lid on it, turn the heat down to low/medium and leave to simmer until the lentils are completely falling apart, 20-25 minutes. Take off the heat, add the bulgur and mix well. Put the lid back on and leave to cool.
Meanwhile, heat a sauté pan over medium heat. Fry the onion in the olive oil until soft, but not coloured, 8-10 minutes. Stir regularly to ensure it doesn't catch. Add the tomato paste, red pepper paste and cumin. Fry for a couple of minutes, stirring constantly. Leave to cool.
Once everything has cooled, mix all the ingredients (save the lemon and salad leaves) well and season to taste with salt and pepper. Using your hands is easiest. The mixture should be very smooth. If it's looking a little dry, adjust with some more extra virgin olive oil.
Shape the mixture into lentil meatballs. I like to press my fingers against the palm of the same hand to get a nice, wavy pattern – but any shape will do. Dip your hand in a little water or oil every now and again to avoid it sticking to your skin.
Serve with lemon wedges and crispy green salad leaves.
Beyond its delightful taste, mercimek köftesi offers several health benefits. Red lentils provide an excellent source of plant-based protein, dietary fiber, and essential nutrients. They are low in fat and cholesterol and have been associated with promoting heart health, aiding digestion, and maintaining stable blood sugar levels. The addition of bulgur wheat contributes to the dish's fiber content, promoting satiety and supporting a healthy digestive system. The inclusion of fresh herbs provides an array of vitamins, minerals, and antioxidants, adding to the overall nutritional value of the dish.