A tea-table favorite of red lentils, fine bulgur, herbs, and pepper paste, shaped by hand and served cool with lemon.
20 min prep 20 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the lentils with 3 cups of water for 18 to 20 minutes, until tender.
Add the bulgur to the hot lentils, cover, and rest for 15 minutes.
Saute the onion in olive oil for 5 minutes, add the pastes, and stir for 2 minutes.
Add the paste mixture to the lentils and knead for 5 minutes.
Add the chopped greens, lemon juice, and salt, then shape into logs.
💡 Tip: Add the bulgur while the lentils are still hot, then keep the lid closed so it absorbs the moisture fully.
🍽️ Serving suggestion: Serve with lettuce leaves and lemon wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
8
g protein
34
g carbs
5
g fat
2g
Sugar
4.1g
Fiber
797.4mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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