Lentil Balls
Mercimekli Köfte is a beloved dish of Turkish home cooking. Simple yet nourishing, this lentil and bulgur dish is a picnic favorite and afternoon snack rolled into one.
The real star of the dish is Aleppo Pepper—a sun-dried chili with fruity heat and a hint of smokiness. Choose Medium for a gentle warmth or Hot if you're after a bolder bite. At Cybele’s Harvest, we offer both varieties to suit every palate.
Ingredients
What You’ll Need:
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1.5 cups red lentils
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3 cups fine bulgur
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1 large onion, diced
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6 scallions, chopped
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2 fresh garlic stalks, finely chopped
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2 bunches parsley, finely chopped
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5 tbsp tomato paste
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2 tbsp pepper paste
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1 tsp cumin
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1 tsp salt
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1 tsp Cybele’s Harvest Aleppo Pepper (Hot or Medium) 🌶️
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1/4 cup olive oil
How to Make It
Step-by-Step Instructions:
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Cook the Lentils:
Simmer red lentils in water with cumin until soft and slightly mushy.
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Add the Bulgur:
Stir in fine bulgur, turn off the heat, and let it rest to absorb all the water.
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Sauté the Onion:
In a separate pan, cook half the diced onion in olive oil until golden. Remove from heat and stir in Aleppo Pepper.
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Combine the Base:
Transfer the lentil-bulgur mixture to a large bowl. Add the rest of the raw onion, tomato paste, pepper paste, and salt. Knead thoroughly.
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Mix in the Flavor:
Pour in the Aleppo-infused oil along with scallions, garlic, and parsley. Knead again until the mixture is smooth and vibrant.
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Shape and Serve:
Form into finger-sized patties and serve with lettuce leaves or lemon wedges.
Why This Recipe Works
What Makes It Special?
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Lentils bring creaminess and comfort
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Bulgur adds texture and heartiness
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Aleppo Pepper, in your choice of heat level, provides fruity warmth and gentle complexity
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It's 100% plant-based and perfect for sharing
Serving Ideas
Serve With:
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Crisp romaine or butter lettuce
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Ayran or yogurt dip
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A drizzle of pomegranate molasses
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Wrap in lavash for a satisfying on-the-go snack
