Turkish Mercimek Köftesi Salad | Lentil and Bulgur Rolls
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40 min
Under an hour
Sezamo
O salată emblematică din bucătăria orientală și turcească, bogată în proteine vegetale: rulouri fragede din linte roșie fiartă și bulgur fin, frământate cu pastă de tomate, ceapă călită, chimion, mentă și pătrunjel proaspăt. Servite în frunze crocante de salată cu zeamă de lămâie.
Preparation method
Cooking the lentils and soaking the bulgur
Rinse the red lentils thoroughly under cold running water, then place them in a pot with 500 ml of water and half a teaspoon of salt. Bring to a boil over medium heat for about 15 minutes, until the lentils are completely soft and have absorbed almost all the liquid, taking on a creamy texture.
Turn off the heat, add the dry bulgur directly over the hot lentils, and stir well. Cover the pot with a lid and let it rest for 15-20 minutes so that the bulgur puffs up and absorbs the remaining steam and moisture.
Sautéing the aromatic onion and tomato paste base
While the bulgur is soaking, finely chop the yellow onion. Heat the extra virgin olive oil in a spacious skillet over medium heat.
Chef's tip
Mercimek Köftesi is traditionally served at room temperature or chilled, wrapped directly in a crisp lettuce leaf with a generous squeeze of lemon juice on top.
If the mixture is too dry when shaping, you can add 1-2 tablespoons of lukewarm water or lemon juice; if it is too soft, let it chill in the refrigerator for 10 minutes to set.
50 min
Under an hour
