Turkish lentil patties: A delicious, cancer-fighting delight

When the hot days arrive, they dominate Turkish tables. Not only do they taste great, but they are also straightforward to prepare. What’s more, they symbolize hospitality. You can easily make them at home.

If you have ever been to Turkey, you’ve likely seen them somewhere. These delicious bites are made from a combination of a few ingredients. They are most often served cold as an appetizer or snack. Interestingly 2015, the American Institute for Cancer Research listed these Turkish patties among foods that may reduce the risk of colon cancer.

Another good news is that this Turkish delight is effortless to prepare. The following recipe makes it easy for anyone to handle.

Ingredients to prepare Turkish patties:

                    
• 2 cups of red lentils
• 1.5 cups of couscous
• 4 cups of water
• A pinch of pepper
• A teaspoon of salt
• Half a teaspoon of chili flakes
• Half a teaspoon of sweet paprika
• Two tablespoons of your favorite oil
• One onion
• A tablespoon of tomato paste
• A bunch of parsley

The whole process starts with washing and cooking the lentils in the four cups of water. When the water evaporates and a paste forms from the lentils, remove the pot from the heat and add the measured couscous. Mix the ingredients thoroughly, cover the dish, and leave for 15 minutes. Meanwhile, cut the onion into small cubes. Fry the vegetable in heated oil until it becomes translucent, then add the tomato paste, mix, and fry until the aroma of the paste fills the kitchen. Then, remove the pan from the heat. In the meantime, chop the parsley.

Add the translucent onion, paste, and parsley when the lentil mixture cools. Mix everything, and then form shapes similar to pierogi with clean hands. Serve, for example, on lettuce leaves.