If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: this is another turkish recipe, handed down from my (ex) mother in law. this is great finger food. it looks stunning on green lettuce leaves. or you can make it a little more liquid and use it as a dip. —emine
Serves appr. 10-12
- 1 cup red lentils
- 1-2 cups water
- 1/2 cup bulghour (fine)
- 1 big onion
- 1/2 cup extra virgin olive oil, devided
- 1 tablespoon tomato puree
- 1 bunch spring onions
- 1 bunch flat leave parsley
- red pepper flakes
- lettuce leaves for serving
- put the red lentils in a medium saucepan with the water. measurement for water is vague, because different brands of lentils tend to soak up different amounts of water. i usually start with 1,5 cups of water and ad as needed. by the time the lentils are thoroughly cooked, they should be watery but there shouldn't be any water on top of the lentils.
- as soon as the lentils are cooked, turn off heat, add the bulghour, stir with a wooden spoon, put a lid on the pan, and let soak for appr. 30 minutes.
- meanwhile chop onions, spring onions and parsley very finely.
- put 2 tablespoons of the olive oil in a pan and add onions. sautee them until they turn glassy but not brown.
- add tomato puree and cook for 5 more minutes
- let everything cool down enough to be handled with bare hands.
- put lentil mixture, onions, spring onions, parsley and rest of the oil in a big bowl and mix thoroughly with hands. add pepper flakes and salt to taste and knead through.
- form little balls with your hands and put on lettuce leaves arranged on serving plate
- This recipe was entered in the contest for Your Best Lentils
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.