Lentil Meatballs (TURKEY)



  • 2 cups red lentils
  • 4 glasses of water
  • 8 spring onions
  • 5 sprigs of parsley
  • 1 cup fine bulgur
  • 1 medium onion
  • 6-7 sprigs of parsley
  • 1 teaspoon paprika
  • 1 teaspoon cumin or black pepper
  • Salt
  • 1 cup of olive oil
  • 1 tablespoon of tomato paste
  • 1 tablespoon of chili paste
  • Optional 1 teaspoon pomegranate syrup

FOR THE TOP: 4-5 curly branches, 1 lemon to garnish


After washing the lentils, boil them with four glasses of water.

You will understand that the color of the cooked lentils changes.

Turn off the stove and throw 1 glass of fine bulgur into the lentils, mix lightly and let it rest.

Fine bulgur will absorb the boiling water.

Meanwhile, start chopping the ingredients.

Chop the dried onion for cooking and kill it in oil.

Add tomato paste in it. Cook with tomato paste for a couple of minutes.

Finely chop the parsley and green onions and add to the bulgur and lentils along with the other ingredients.

Knead like regular meatballs.

The lentil bulgur mixture needs to cool. Otherwise, it may spoil the taste of the stuffing.

At the end of the kneading process, add the pomegranate syrup to the meatballs.

Then shape it in the palm of your hand by opening a space in the middle with your finger.

In the remaining part, put a pinch of finely chopped curly greens and half of a thin lemon slice on it.

You can also make lentil meatballs that look like classic meatballs. But if you like to eat lentil meatballs with curls, this method will be more practical.

Of course, you get a delicious and different look in terms of presentation.

ENJOY YOUR MEAL

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