Turkish bulgur patties recipe: A must-try for food enthusiasts

Mercimek köftesi, or Turkish bulgur patties, are something I first tasted on vacation in Belek many years ago. I remember enjoying them, but since my culinary hobby was still greatly neglected then, I didn't immediately decide to seek out the recipe and try making them at home in the US. The idea only struck me relatively recently, so I began searching for a reliable recipe and the right kind of bulgur.

What is the problem with Mercimek köftesi? The challenge is that these patties are made with so-called since or fine bulgur. You can try finding it online (which I eventually did), but a good alternative is to replace it with regular couscous. It would help if you used more of it than you would bulgur.

Once you have gathered all the necessary ingredients, the rest of the process for preparing Turkish patties should go smoothly. Below is the best recipe I've found for this dish from the portal turcjaodkuchni.blogspot.com.

Ingredients:

                  
• 1 cup of ince bulgur (or 1.5 cups of couscous)
• 2 cups of red lentils
• 4 cups of water
• 1 onion
• 1 teaspoon of salt
• 1 teaspoon of hot pepper flakes
• A bunch of chives
• A bunch of parsley
• 1 tablespoon of tomato paste (I recommend homemade)
• Oil for frying

Preparation:

1. Rinse the lentils in cold water, then cook them in 4 cups. When ready (they will have turned distinctly yellow), remove the pot from the heat, add the fine bulgur or couscous, mix, cover, and set aside for 15 minutes.
2. Dice the onion finely and sauté in oil. Then, add the tomato paste and spices, and remove them from heat shortly.
3. In a large bowl, combine the lentil and since bulgur mixture with the onion, tomato paste, and chopped greens.
4. Mix everything well, then shape the mixture into patties. That's it — your Mercimek köftesi are ready.