LENTILBALL (Mercimek Köfte)

Another specialty for the teatime, served with afternoon tea. Lentilballs can be a light supper when served with ayran.

Ingredients:

• 200 g red lentils
• 400 g bulgur
• 4 spring onions
• 1 onion
• Parsley, half pack or 20 g
• Fresh mint, a tablespoon
• Flaked red peppers
• Black pepper
• Cumin
• 50 mL olive oil
• Salcha (or tomato paste), 1 tablespoon

Preparation:

• Have the lentils in a saucepan with 1 liter water. 
• On a low heat, cook for 15 minutes with the lid off.
• Turn the heat off, add add bulgur into the saucepan, add spices and salt, mix briefly and put the lid on.
• Keep them as they are for 30 minutes.
• In the meantime, in a pan, heat the finely diced onion and oil, then add salcha, roast briefly.
• Turn the heat off for the pan and leave it to cool as well. 
• Transfer bulgur and lentils from the saucepan into a deep bowl and knead with your hands.
• Add salcha and oil and continue kneading (hence the reason for cooling!).
• Finally add all the greens, chopped, into the mixture and make a wet dough. 
• Grab handful pieces, shape into meatball like figures.
• Serve with lemon and ayran.