Turkish Mercimek Köfte Lentil Lettuce Cups

Ingredients

• 1 cup red lentils
• 3/4 cup fine bulgur
• 2 tbsp tomato paste
• 12 lettuce leaves
• 3 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 3 scallions, thinly sliced
• 1 lemon, half juiced and half cut into wedges
• 1/2 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the red lentils until the water runs clear, then simmer them in 2 1/2 cups water for 15 to 18 minutes, until completely collapsed and thick, with almost no free liquid left.
2. Take the pan off the heat, stir in the fine bulgur, cover, and leave for 20 minutes. The bulgur must swell in the lentils' residual heat and moisture, so do not add extra water.
3. Meanwhile heat the olive oil in a skillet over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes until soft and golden.
4. Add the garlic, tomato paste, Aleppo pepper, and cumin and cook for 2 minutes, stirring, until the paste darkens and loses its raw edge.
5. Scrape the onion mixture into the lentils and bulgur and knead the whole thing with your hands for 3 to 5 minutes, until it is smooth, uniform, and holds together in a squeezed fist.
6. This kneading is what turns a loose mash into kofte. Stop only when the mixture takes and keeps the imprint of your fingers.
7. Work in the scallions, parsley, lemon juice, 1 teaspoon salt, and black pepper, then taste and adjust; it should be lemony and well salted.
8. Squeeze the mixture into small torpedo shapes in your fist, one at a time, and serve them in the lettuce leaves with the lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.