Tuesday, 13 May 2008

LENTIL KOFTES-Mercimekli Kofte

This VEGETARIAN KOFTE is best eaten warm on a bed of lettuce or rocket leaves, it is also good as a cold appetizer straight from the fridge. Serves 2

  • 100 gr red split lentils
  • 500 ml water
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped( optional )
  • 1 tbsp olive oil
  • 2 tsp tomato puree
  • bunch of chopped fresh herbs or 1 tsp dried herbs
  • Sprinkle of cumin powder, paprika, chilli powder and salt
  • Juice of half a lemon
  • 50 g FINE bulgur ( fine bulgar wheat )
Wash the lentils, put in the pan with  1 pint/ 500ml water.  Add onion, garlic, oil and bring it to boil. Then simmer for 1o -12 minutes with the lid on, tilted. Add the spices, tomato puree, herbs, lemon juice and bulgur. Mix it and cook it all together further 2 minutes or until all the water has absorbed. Turn the heat off, cover the pan with the lid tight and let it stand for 15- 20 minutes until it is just warm. Take a tea spoonful of the mixture and shape it like little koftes ,when it is warm enough to handle. 
NOTE= Bulgur wheat will  soak up all the liquid and it should be mushy consistency.

I have tried this dish with 1 tsp of olive oil, it was equally delicious. So it great as a slimmer food too.

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