Red Lentil and Bulgur Patties
Tender red lentil and fine-bulgur patties seasoned with onions, tomato and pepper pastes, cumin, herbs, and Aleppo-style pepper.
By Moow Editorial ·
- If the mixture feels dry, knead in warm water 1 tablespoon at a time; serve with lettuce and lemon wedges.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 30 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 430 kcal
- Protein: 14 g
- Carbohydrates: 59 g
- Fat: 17 g
- Sodium: 584 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1 1/4 cups (300 ml) red lentils
- 2 1/2 cups (600 ml) hot water
- 1 1/4 cups (300 ml) fine bulgur (No. 1 grind)
- 2 yellow onions
- scant 1/2 cup (100 ml) olive oil
- 1 tbsp biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
- 1 tbsp tomato paste
- 5 scallions
- 1/2 bunch parsley
- 1 1/2 teaspoons fine salt
- 1 tsp pul biber or Aleppo-style red pepper flakes
- 1 tsp ground cumin
Ingredients (continued)
- Up to 1/2 cup (120 ml) additional boiling water, only if needed while kneading
Ingredients (continued)
- 1 tsp ground black pepper
Directions
1. Rinse the red lentils well and simmer them in the hot water. As the liquid is nearly absorbed, stir in the fine bulgur, remove from the heat, cover, and rest for 15 minutes.
2. Heat the olive oil in a skillet and sauté the diced onions for about 5 minutes. Add the red-pepper paste, tomato paste, salt, red-pepper flakes, cumin, and black pepper and cook for 3–4 minutes.
3. Add the onion mixture to the swollen lentil-bulgur mixture and let it cool until safe to handle.
4. Finely chop the scallions and parsley and add them to the mixture. Knead until cohesive.
5. Take walnut-size portions and squeeze each in your palm to form the traditional ridged shape.
6. Arrange on a platter and serve with lettuce or lemon if desired.
Sources
Contains wheat because bulgur is wheat. Cool the cooked lentil mixture promptly, keep finished patties refrigerated, and discard if left out longer than 2 hours.