Lentil Balls (recipe)

If you've ever been to the Crescent City Farmers Market, you may have seen the lady selling lentil balls, falafel, tabbouleh, and other Middle Eastern items.

I bought the lentil balls several times and really enjoyed them, and as is my practice, began searching for the recipe. This is the first one I found, from the Republic of Turkey national website. They were exactly the same as the vendor's lentil balls. The "search" was over.

Here is the recipe:

Lentil Balls (Mercimek Köftesi)

1 cup Red split lentils
2 1/2 cup Water
1 cup Bulgur (fine)
3 medium size Onion
2/3 cup Olive Oil
1 bunch Parsley
6-8 sprigs Mint fresh
8 small size Green Onion
3 tablespoon Tomato paste
1 teaspoon Red pepper
1/4 teaspoon Black Pepper
1 teaspoon Salt

Place lentils and water in a large saucepan. Bring to boil. Reduce heat. Cook uncovered for 20-25 minutes or until lentils are very tender.

Remove from heat. Stir in bulgur, tomato paste, salt and spices while still hot, blending thoroughly. Cover and set aside for 15 minutes.

Sauté finely chopped onions in oil for 10 minutes or until tender crisp, stirring occasionally. Stir in red pepper; mix. Reserve 2-3 tablespoons. Pour remaining over lentil-bulgur mixture. Add minced onion, mixing thoroughly. Blend in chopped green onions, parsley, mint leaves, reserving 2-3 tablespoons.

Shape into egg sized oblong patties. Arrange on a serving plate. Sprinkle with reserved sauté onion. Garnish with reserved greens. Serve warm or cold.

Servings: 6

Regional Characteristics:

The recipe comes from the Southeast Region. However it is prepared in many parts of Turkey.

It is very typical, tasty and rich in flavor and for this reason especially popular and served at tea parties, buffet suppers or luncheons. It may be served in small balls for cocktail parties too.

Cumin may be added with other spices. Instead of mint leaves, tarragon can be substituted since the original recipe includes tarragon.

Lentil patties can be arranged over lettuce leaves on a serving plate.