Mercimek köftesi (red lentil meatballs)

Ingredients

Directions

1. 1

   Put Bulgur in a sieve, wash and drain well. Put lentils and 600 ml water in a pot. Bring to the boil, cover and cook over a low heat for about 15 minutes until the lentils are very soft.

2. 2

   Take the lentils off the stove. Stir in Bulgur. Cover and leave to stand for about 15 minutes.

3. 3

   In the meantime peel and finely dice the onion. Heat 2 tablespoons of oil in a frying pan. Fry the onion until soft. Add tomato paste, paprika paste, cumin and paprika powder and steam for about 2 minutes while stirring until the mixture is fragrant.

4. 4

   Add to the lentil mix, stir well and cover and allow to cool.

5. 5

   Clean, wash and cut the spring onions into rings. Clean, wash and drain the salad.

6. 6

   Season the lentil mixture with salt, pepper and lemon juice. Knead well with your hands. If it is too dry, knead in a spoonful of water. Form about 30 balls from the mixture. Press a deep hollow into it with your thumb.

7. 7

   Arrange the balls on the salad leaves. Sprinkle with about 6 tbsp. oil and sprinkle with spring onions. Serve with lemon wedges.