A tender, delicious, savory, meat-less version of a meatball backed with bulgur, lentils and veggies.
Yet again, this is another great köfte (Turkish for “meatball”) recipe. Instead of meat, it’s packed full of bulgur, red lentils, vegetables and spices. They are a flavorful addition to your menu for vegetarians and meat-eaters alike.
Here’s the recipe:
(Lentil Meatless Meatballs) Malhitali Köfte
- 14 oz red lentils
- 12 oz fine bulgur
- 2 onions (diced)
- 5 scallions (diced)
- 5 garlic cloves (minced)
- 2 bunches of parsley (finely chopped)
- 2 TBSP butter
- 1 1/4 c olive oil
- 3/4 c tomato paste
- 1 TBSP red pepper flakes
- 1 tsp cumin
- salt & pepper (to taste)
Place the lentils in a large stock pot with water and salt. Simmer the lentils for 10-15 minutes or until they are tender.
Stir in the bulgur, tomato paste, red pepper flakes, cumin, salt and pepper and continue to cook until the bulgur is done (adding a little more water if needed, but the mixture will be very thick).
In a small frying pan add the butter and olive oil. Once they are hot, add the onions and fry until they are tender. Allow to cool for 5-10 minutes.
Transfer the lentils and bulgur mixture to a large shallow bowl. Then add the onions and stir well.
Transfer to a clean work space and knead the mixture until it’s well combined.
Then add the scallions and parsley and continue kneading for 2-3 minutes.
Then take gold ball size pieces in your hand and roll into an oval shape. Then using your fingers, shape it to resemble a piece of dough with an imprint of your fingers on one side. NOTE: This is a special technique that takes some practice. Alternatively, you can just roll it into the oval shape.
Serve and enjoy!
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