Tam ölçü mercimek köftesi tarifi YILLARIN USTASINDAN

Ingredients CUP MEASUREMENT 200 ML 2 cups lentils 4 cups water 1.5 cups fine bulgur 1 small teacup olive oil or vegetable oil 1 dried onion 1 pinch parsley 1 pinch fresh onion 1 teaspoon salt 1 teaspoon red pepper flakes 1 teaspoon mint 1 teaspoon cumin 1 teaspoon black pepper juice of half a lemon 1 tablespoon pomegranate molasses 4 tablespoons tomato paste (you can use a mixture of tomato and pepper paste, or just plain tomato paste) INSTRUCTIONS Boil the lentils in 4 cups of water until soft. Add the prepared tomato paste sauce to the boiled lentils and mix. While still hot, add the bulgur and mix again. Cover and let the bulgur swell for about 10 minutes. Transfer the prepared lentil patties to a large bowl. After they cool slightly, add the herbs, lemon juice, and 1 tablespoon of oil, mix again, and shape them with your hands. If you're cooking lentils in a pressure cooker, once the lentils in the pot start boiling, stir them, then close the lid and cook for 5 minutes over low heat. I added salt according to the amount written in the recipe. NOTE For the right consistency, the bulgur measurement is: I used 1 cup of bulgur, it wasn't enough. As you can see, although the lentils were a paste-like consistency, they needed a little more thickness. That's why I didn't add more as it cooled. If you need to squeeze it quickly, you can add another cup of bulgur. I wrote 1 and a half cups of bulgur in the measurement. Enjoy!