Mercimek Köftesi — Turkish Red Lentil and Bulgur Patties

Middle Eastern Fast Without Oil Published June 13, 2026

Mercimek köftesi is Turkey's great meze of the fasting table — soft, savory patties of red lentils and fine bulgur, kneaded with onion, tomato, and pepper paste, brightened with parsley, scallion, and lemon. They are scooped up in lettuce leaves and eaten by the dozen. No oil is needed in the cooking at all: the lentils and bulgur do all the binding, the pepper paste does all the depth.

This is genuinely satisfying food — protein-dense, herb-bright, and endlessly snackable. The trick is to cook the red lentils until soft, then let the hot mixture steep with the bulgur until the grains plump and the whole thing comes together into a malleable dough you can shape between your palms.

Naturally a no-oil dish, this is ideal for strict Wednesdays and Fridays. On oil days, you can drizzle the finished köfte with good olive oil and a sprinkle of sumac. There is nothing to change for strict days — it was built for them.

FASTING LEVEL: Fast Without Oil (oil optional as a finishing drizzle — see notes)
SERVINGS: 5 (makes about 20 patties)
TIME: 45 minutes

INGREDIENTS

- 1 cup (200g) red lentils, rinsed
- 1 cup (160g) fine bulgur (köftelik bulgur)
- 1 large onion, very finely chopped
- 2 tablespoons Turkish red pepper paste (biber salçası)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper (pul biber)
- 4 scallions, finely sliced
- 1 cup (30g) parsley, finely chopped
- Juice of 1 lemon
- Salt to taste
- Romaine or little gem lettuce leaves, to serve
- Lemon wedges, to serve

METHOD

1. Place the red lentils in a pot with 2.5 cups water. Bring to a boil, then simmer for 15-18 minutes until completely soft and the water is mostly absorbed.

2. Remove from the heat and immediately stir in the fine bulgur. Cover and let stand for 20 minutes — the bulgur will absorb the remaining moisture and swell.

3. While it rests, soften the chopped onion: place it in a dry non-stick pan over low heat with a splash of water and cook, stirring, until translucent and sweet, about 6-8 minutes. (This replaces the usual oil sauté.)

4. Add the softened onion, red pepper paste, tomato paste, cumin, and Aleppo pepper to the warm lentil-bulgur mixture. Knead with your hands for 3-4 minutes until smooth and uniform; the warmth helps everything bind.

5. Fold in the scallions, parsley, lemon juice, and salt. Taste and adjust — it should be tangy, savory, and well seasoned.

6. Wet your hands and squeeze the mixture into oblong patties, pressing your fingers along each to leave the traditional grooves.

7. Arrange on a platter and serve at room temperature with lettuce leaves for wrapping and lemon wedges alongside.

NOTES

- On oil days, finish with a drizzle of olive oil and a dusting of sumac for a richer meze.
- If the mixture is too wet to shape, add a little more bulgur and rest again; too dry, wet your hands more.
- Pomegranate molasses stirred in at step 5 adds a beautiful sour-sweet depth.
- These keep 3 days refrigerated and make excellent packed lunches between services.