Country: Turkey Region / Locale: Turkiye Servings: Serves 6

Ingredients

• red lentils – 1 cup / 200 g
• fine bulgur – 1/2 cup / 80 g
• water – 2 cups / 480 ml
• onion – 1 medium, finely chopped
• olive oil – 1/4 cup / 60 ml
• tomato paste – 2 tbsp / 30 g
• red pepper paste – 1 tbsp / 20 g
• cumin – 1 tsp / 2.5 g
• paprika – 1 tsp / 2.5 g
• black pepper – 1/2 tsp / 1 g
• salt – 1 tsp / 5 g
• parsley – 1/2 bunch, finely chopped
• green onions – 4 stems, finely chopped
• lemon – 1, juiced
• lettuce leaves – for serving

Instructions

1. Rinse the red lentils thoroughly and combine with water in a pot. Bring to a boil, then reduce heat and simmer until lentils are soft and water is absorbed, about 15-20 minutes.
2. Once cooked, add the fine bulgur to the lentils, mix well, and cover. Let the mixture sit for about 20 minutes until the bulgur is softened and the mixture is thickened.
3. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Stir in the tomato paste and red pepper paste, cooking for another 2-3 minutes until fragrant.
5. Add the cooked onion mixture to the lentil and bulgur mixture, and season with cumin, paprika, black pepper, and salt. Mix thoroughly.
6. Fold in the chopped parsley, green onions, and lemon juice into the mixture.
7. Knead the mixture by hand until it holds together well and shape small portions into croquettes or finger-shaped oblongs.
8. Arrange on lettuce leaves to serve.

Substitutions

• red lentils -> split peas
• fine bulgur -> quinoa
• red pepper paste -> chili paste
• parsley -> cilantro

Enhancements in the Next Evolution

• Use a mix of spices like allspice for added warmth.
• Add a tablespoon of pomegranate molasses for sweetness and depth.
• Include a pinch of cayenne pepper for a spicier kick.
• Add crushed walnuts for an interesting texture contrast.