Mercimek Köftesi

Method

1. Rinse 60 g of red split lentils in several changes of cold water until it runs clear, then tip into a small saucepan with 180 ml of water. Bring to the boil, skim off any foam, lower the heat and simmer uncovered for about 18 minutes, stirring now and then, until the lentils have collapsed into a thick purée and all the water is absorbed.
2. Take the pan off the heat and immediately stir in 40 g of fine bulgur. Cover with a lid and a folded tea towel and leave to swell for 20 minutes — the bulgur must soften in the residual steam, not in extra water.
3. Meanwhile, warm 1 tbsp of olive oil in a small frying pan over a medium-low heat and cook 1 finely chopped small onion for 6-8 minutes, stirring, until soft, sweet and just golden. Stir in 1 tbsp of tomato paste and 1 tsp of red pepper paste and fry for 2 minutes more, until the paste darkens and smells toasted rather than raw.