Mercimek Koftesi (Turkish Lentil Balls)

What is Mercimek Köftesi?

Mercimek köftesi is one of the most loved party foods in Turkey. You’ll often see it at afternoon tea parties, picnics, or any kind of get-together. It’s light, flavorful, and an absolute crowd-pleaser.

Even though the word köfte usually means meatballs in Turkish, this dish is naturally vegan. The name comes from the shape, since these small, finger-sized ovals look a little like meatballs.

So, what exactly is mercimek köftesi? It’s a spicy, slightly tangy finger food made with red lentils, fine bulgur, and fresh herbs. It’s soft, tasty, and super satisfying without being heavy. Once you try it, you’ll see why it’s a favorite at so many Turkish gatherings!

About the Ingredients

Full ingredients with exact measurements are in the recipe card below.

Here’s a quick look at what you’ll need to make mercimek köftesi:

• Fine bulgur: It’s really important to use fine bulgur for this recipe. Coarse bulgur won’t work here. In Turkish markets, you might see two types of fine bulgur: yellow or brown. Both are perfectly fine to use.
• Red lentils: Whole or split red lentils both work well.
• Spices: We use paprika, cumin, black pepper, salt, and Turkish red pepper flakes called pul biber. (We forgot to include paprika in the ingredient photo above, please follow the ingredients listed in the recipe card below instead.) If you can’t find pul biber, any kind of red pepper flakes will work. And if you don’t want your mercimek kofte spicy, feel free to leave out the pepper flakes altogether.
• Herbs: Fresh parsley, green onions, and mint bring lots of freshness.
• Pomegranate molasses: This adds a touch of tangy sweetness and gives the mixture extra depth. If you don’t have it, you can leave it out or add a little more lemon juice instead.

How to Make Mercimek Koftesi

You can find the detailed instructions in the recipe card below.

It is really easy to make mercimek koftesi!

First, cook the red lentils in water until they’re very soft and almost all the water is gone. Then stir in the fine bulgur, cover the pot, and let it sit. The bulgur will absorb the rest of the water and soften.

While that’s resting, sauté some onions in olive oil and add tomato paste and spices. 

Next, mix everything together — the lentils, bulgur, and the cooked onion mixture, herbs, lemon juice, and pomegranate molasses. 

Finally, take small pieces of the mixture and squeeze them in your palm to shape into small ovals. Place them on lettuce leaves, and they’re ready to serve.

Our Tips

• Take your time when cooking the lentils. Don’t rush this step, let them simmer gently over low heat until they’re really soft. This gives the best texture.
• Keep a small bowl of water nearby while mixing the final mixture. Wetting your fingertips now and then makes it much easier to mix by hand. You can also wear gloves if you prefer.
• Always taste before shaping. Try the mixture and add more salt or lemon juice if needed. 

Serving Suggestions

Mercimek köftesi is traditionally served on a bed of lettuce leaves with lemon wedges on the side. The classic way to eat it is by placing a piece on a lettuce leaf, squeezing some lemon over it, and enjoying it like a wrap.

To complete the plate, you can serve them with:

• Chopped tomatoes and cucumbers
• Onion salad with sumac
• Pickles

You can also serve these Turkish lentil balls as a part of a delicious meze spread. Here are some popular Turkish appetizers to pair them with:

• Sigara böreği (crispy cheese-filled phyllo rolls)
• Pogaca (soft buns with cheese or potato filling)
• Mücver (zucchini fritters)
• Haydari (thick garlicky yogurt dip)
• Hummus

A common tradition in Turkey is to serve tea with or after mercimek köftesi. Bulgur is quite filling, and if you get carried away and eat a bit too much, you might feel overly full. In that case, a well-brewed glass of Turkish tea helps relax your stomach.

Make Ahead & Storage

Mercimek köftesi is great for making ahead. You can keep the mixture in the fridge either shaped or unshaped. Both ways work well.

If you haven’t shaped them yet, store the mixture in an airtight container. When you're ready to serve, bring it to room temperature and shape it then. It actually gets easier to shape after resting a bit.

Shaped or not, it will keep in the fridge for up to 4 days. Serve cold or at room temperature. 

Freezing is also possible, though we don’t usually do it ourselves since it’s usually gone within a few days! But if you'd like to freeze them, shape the köftes first and place them in freezer bags in a single layer (not touching). They’ll keep well in the freezer for up to 3 months.

To serve, just take them out a few hours ahead and let them thaw at room temperature.

Is Your Mixture Is Too Wet?

This usually means the lentils didn’t fully absorb the water or were left a bit too watery. Don’t worry! After you mix everything together, let the mixture cool completely, then place it in the fridge for about 30 minutes. It will firm up and be easier to shape.

If it still feels too soft after chilling, you can mix in a little more fine bulgur (about ¼ cup). Knead it with your hands for a few minutes to help the bulgur soften and absorb the extra moisture.

Is Your Mixture Is Too Dry?

Make sure the lentils were fully cooked and that there was only a little water left in the pot before adding the bulgur. That step is key for getting the right texture.

If the mixture still feels too dry, add a splash of olive oil, water or lemon juice and mix well. Wetting your hands while mixing also helps soften the mixture and makes shaping easier.

Is Mercimek Kofte the Same as Çiğ Köfte?

They may look quite similar in shape, but çiğ köfte and mercimek köftesi are actually different.

Cig kofte is made only with fine bulgur and doesn’t involve any cooking. It needs a long kneading process to get a firm and elastic texture. It’s also spicier and has a stronger flavor.

Mercimek köftesi, on the other hand, is made with cooked red lentils and fine bulgur. It has a much softer texture and doesn’t require heavy kneading. The taste is milder and fresher, with herbs, lemon juice, and sometimes pomegranate molasses.

FAQs

More Turkish Recipes

• Kısır (Bulgur Salad)
• Gozleme
• Cheese and Spinach Borek
• Piyaz
• Menemen
• Turkish Potato Salad
• Kadinbudu Kofte