Mercimek Köftesi (Turkish Red Lentil Balls)
Lentil köfte: the Turkish meze that’s filling, flexible, and entirely plant-based.
In Turkey, mercimek köftesi appears everywhere — from holiday spreads to weekday lunches tucked into the fridge. Vegan by nature, built from red lentils and fine bulgur, they hold their shape long after cooking, which makes them one of the most practical meze you can make.
If you haven’t tried them, think of something between a salad and a protein bite: soft from the lentils, a light chew from the bulgur, bright with herbs and lemon. They’re eaten cold, often wrapped in crisp lettuce leaves, and they’re always more filling than they look.
The formula is straightforward: lentils cooked to a soft mash, bulgur steamed in their heat, a spice paste folded through, herbs to finish. The details matter — cumin, chili, and sumac should be fragrant but not heavy; herbs must be stirred in only once the mixture cools, so they stay green. The dough should feel soft and workable, never sticky or dry.
Eat as they are, or dip in chili oil or herbed yogurt sauce.
Chilled Carrot and Yogurt Mezze with Cumin Oil
Makes 55–60 balls
INGREDIENTS
200 g red lentils
500 ml water
200 g fine bulgur (köftelik bulgur)
9 g salt
3 tbsp (45 ml) olive oil
1 bay leaf
1 garlic clove, crushed
2 tbsp (30 ml) olive oil
1 tbsp biber salçası (pepper paste)
1 tsp ground cumin
1 tsp pul biber
1 tsp sumac
1/2 tsp turmeric
Freshly ground black pepper
7 spring onions (green tops only), finely sliced
Half a bunch flat-leaf parsley, finely chopped
A handful of fresh mint, finely chopped
Juice of 2 lemons
METHOD
Cook the lentils with the bay leaf and crushed garlic for 15–18 minutes, stirring now and then, until they’re fully broken down and have no bite.. Remove the bay leaf and garlic.
Add fine bulgur directly to the hot lentil mash off heat. Cover and let steam 15–20 min until the bulgur is fully swollen.
Meanwhile, warm olive oil in a small pan. Stir in biber salçası and cook gently for 1–2 minutes, moving constantly. Remove from the heat and fold in cumin, pul biber, sumac, turmeric, and black pepper. Let bloom for one minute.
Pour this spice paste into the lentil-bulgur base. Add salt and lemon juice. Mix well, kneading with a spoon or hands until cohesive. It should bind but not feel wet.
When just warm, fold in the herbs and spring onions. Taste and adjust with more salt, lemon, or chili. Refrigerate for an hour before shaping so it hydrates and the flavors integrate.
Form into oblong ovals or quenelles with fingers lightly oiled or dampened. Or shape into same sized balls.
Arrange on a platter over crisp lettuce leaves. Optionally dust with sumac or serve with extra lemon wedges and fresh herbs on the side.
Dipping sauces
Chili–Lemon Olive Oil
3 tbsp (45 ml) good olive oil
1 tbsp fresh lemon juice + zest of ½ lemon
1 tsp pul biber
A pinch of salt
A touch of honey
In a small pan, warm the olive oil gently (don’t let it smoke). Add the chili and swirl for 30 seconds. Remove from heat, add lemon juice and zest, a pinch of salt, and stir. Cool before dipping.
Lemony Herb Yogurt Sauce
3 tbsp strained yogurt
1-2 tbsp lemon juice
2 tbsp olive oil
1/2 bunch fresh parsley
A small handful of mint or basil
1 clove garlic
Zest of ½ lemon
Salt and freshly ground black pepper
A splash of cold water to thin
Blend all ingredients until smooth and bright green. Chill 10 minutes before serving to let flavors bloom.
Afiyet olsun!
Kitchen Notes
Keeps in the fridge, airtight, for 3 days.
Best served cool or at room temperature with lettuce leaves, herbs, lemon and pickles.