The name means “lentil köfte,” but this familiar Turkish preparation contains no meat. Türkiye’s Ministry of Culture and Tourism describes it as a Southeastern dish now prepared across the country and served at tea gatherings, buffet tables and lunches. A documented Kilis version combines lentils and fine bulgur with tomato and pepper pastes, cumin and parsley, then shapes the mixture into small tapered pieces. This home-style version keeps that lentil-bulgur foundation, adds scallions and mint found in another ministry recipe, and serves the patties on crisp lettuce with lemon.
Mercimek Köftesi — Recipe Card
Turkish red lentil and bulgur patties with fresh herbs
Makes 6 servings · Makes about 24 patties; serves 6 as part of a meze spread.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Mercimek Köftesi
Cook the lentils
Combine the rinsed lentils and water in a wide saucepan. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 18–22 minutes, stirring more often near the end, until the lentils have collapsed into a thick porridge and no separate pool of water remains.
Let the bulgur swell
Remove the pan from the heat. Stir in the fine bulgur until evenly distributed, cover and leave for 20 minutes. The bulgur should soften by absorbing the lentils’ residual moisture.
Build the savory base
Meanwhile, warm 60 ml (4 tbsp) of the olive oil in a skillet over medium-low heat. Add the onion and cook for 10–12 minutes, stirring, until soft and translucent without deep browning. Stir in the tomato paste, mild pepper paste, cumin and black pepper; cook for 1 minute, then remove from the heat.
Mix until cohesive
Scrape the onion mixture into the warm lentil-bulgur mixture and add the salt. Stir firmly with a sturdy spoon, then knead with clean hands for 3–4 minutes once cool enough to handle. The mixture should become even, tacky and cohesive.
Add the fresh finish
Leave the mixture uncovered for 10 minutes so it is warm rather than hot. Add the scallions, parsley, mint and lemon juice. Knead gently for 1 minute, just until the herbs are evenly distributed. Taste and adjust only the salt or lemon.
Shape the patties
Rub the remaining 15 ml (1 tbsp) olive oil over your palms. Divide the mixture into about 24 portions. Squeeze each portion in one hand to make a compact, tapered oval with visible finger ridges; set it on a tray as you work.
Arrange and serve
Line a platter with the lettuce leaves and arrange the mercimek köftesi on top. Serve at room temperature or chilled, with the lemon wedges alongside for squeezing.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-lentil-patties-mercimek-koftesi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Turkish red pepper paste
Use the same quantity of tomato paste, then add mild paprika to taste. This gives a more tomato-forward flavor and will not reproduce the full pepper flavor.
Fine bulgur
Look for fine bulgur labelled köftelik or #1. Coarse pilaf bulgur needs different hydration and cooking; do not replace it directly in this recipe.
A few helpful kitchen notes
Choose fine bulgur
Use fine köftelik bulgur, sometimes sold as fine or extra-fine bulgur. Coarse pilaf bulgur will not soften evenly in the residual heat and will make the patties difficult to shape.
Heat level
Mild. The base recipe uses sweet pepper paste and no added chili. For no pepper heat, replace the pepper paste with 15 g (1 tbsp) additional tomato paste. For a hotter batch, use hot pepper paste in the same amount or knead in 2 g (1 tsp) pul biber with the cumin.
Dietary note
The recipe is vegan and vegetarian. Bulgur is wheat and contains gluten, so the base recipe is not gluten-free; also check the labels on packaged tomato and pepper pastes if you need to avoid particular additives.
Correct the texture
If the mixture feels loose, let it stand for 10 more minutes before shaping. If it crumbles after thorough kneading, work in warm water 15 ml (1 tbsp) at a time, using no more than 45 ml (3 tbsp), until a squeezed portion holds together.
Serving temperature
The patties are good slightly warm, at room temperature or chilled. If refrigerated, let them sit for about 15 minutes before serving so the olive oil and seasonings are more expressive.
How to store and reheat Mercimek Köftesi
Refrigerate the shaped patties in a shallow airtight container within 2 hours of preparation and use within 3–4 days. Keep the lettuce and lemon wedges separate so they stay fresh. Mercimek köftesi is normally served cold or at room temperature; do not leave it out for more than 2 hours, or more than 1 hour when the air temperature is above 32°C/90°F.
Mercimek Köftesi: questions and answers
What kind of bulgur is best for mercimek köftesi?
Use the smallest grind, labelled fine bulgur, extra-fine bulgur or köftelik bulgur. It hydrates in the hot lentil mixture without separate boiling.
Can I make mercimek köftesi ahead?
Yes. Shape and refrigerate the patties in a covered container. They keep for 3–4 days, although the fresh herbs are brightest during the first 2 days.
Can I leave out the pepper paste?
Yes. Replace it with an equal spoonful of tomato paste. The patties will be a little less sweet and peppery but will still hold together and taste balanced.
Why is my mixture not holding its shape?
The usual causes are loose water left with the lentils, bulgur that has not rested long enough, or too little kneading. Let a wet mixture stand longer; add warm water a tablespoon at a time only if a thoroughly kneaded mixture is dry and crumbly.
