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Worlds of Flavor: Ancient Fires, World Flavors & the Future of American Cooking
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Lentil Balls
Mercimek Kofte

Ingredients Amounts
Red lentils 1 cup
Fine bulgur 1½ cups
Garlic cloves 3 ea.
Onion, large 1 ea.
Tomato paste 1 Tbsp.
Pepper paste 1 Tbsp.
Chile pepper 1 Tbsp.
Olive oil 1 Tbsp.
Butter 1 Tbsp.
Cumin 1 tsp.
Salt to taste
Black pepper 1 tsp.
Parsley 1 bu.
Green onions 1 bu.
Fresh mint  


  1. Boil the lentils in 3 cups of water. When fully cooked, put the bulgur in, close the lid and turn the heat off. Let it rest for 10 minutes.
  2. Meanwhile, dice the onions and press the garlic. In a pan, melt the butter and add the olive oil, sauté the garlic and half of the onion, and add the tomato and pepper paste.
  3. Pour the lentil and bulgur mixture onto a large tray, and pour the sautéed onion on it. Mix it together.
  4. Finely chop the parsley, green onions, and fresh mint, and put them on top of the lentils and onions. Add the chile pepper, black pepper, cumin, and salt. Add the remaining onion. Mix well. Make small balls out of it and serve it warm.
Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.