ROOTS & WINGS

35. Linsengericht IV.: (Turkish) Lentil Koftas

This one came to be from the thought, Holy Cow, what only to do with the remaining lentils from "34. Linsengericht III.: Indian Lentil (Curry) Stew" ?

Next to that one I already had had soup and vegetarian bolo... so what else can be done with lentils?

I found the answer in Sabrina Ghayour's Persiana Easy, in the Snack Section.

Why a Turkish recipe in a Persian (= Iranian) cookbook? Well, for the geographically challenged, they're neighboring countries.

Also the recipe suited me as I'm slowly returning to my novel series (during "October Novel Prep Challenge" ) partly set in Munich, Germany and New York City (talk about "NEW YORK – HUNGRY"  and "STILL NEW YORK-HUNGRY" ), and so recipes inspired by the very international cast of the series, among them a Turk and a Persian.

I admit I royally F–ed up and must throw away the first try – as the koftas wouldn't adhere, I thought I might eat it as salad. Anyway, I'd only cooked the bulgur, but over-read that the lentils have to be cooked, too. (I was hungry and so probably sloppy) That's IMPORTANT as eating raw lentils can cause acute poisoning as the contained lectins the plant produces to protect itself against being eating must first be neutralized by cooking.

But before I turn you off to try these – they're yummy, by the way, too – let's quickly go to the kitchen!




Serves: 20 koftas 21, me

Prep Time: +/– 3 hrs Or raw mass firming up overnight before the koftas are made

Degree of Difficulty: actually Easy See how I did below




WE NEED


KOFTAS


100 gr / 3.5 oz. bulgur wheat
100 gr / 3.5 oz. red lentils
olive oil
1 small red onion
2 garlic cloves
1 heaped tsp paprika powder
1 heaped tsp pul biber (= Turkish) chili flakes Used normal chili flakes
1 tsp ground cumin
2 heaped tbsp / 50 gr / 1.75 oz. tomato puree
2 spring onions
15 gr / 1/2 oz. fresh parsley
(Maldon) sea salt (flakes)
black pepper



SOUR CREAM

500 gr / 1 lb. 2 oz. quark
200 gr / 7 oz. natural sour cream 24-30% fat. NOT fat-reduced, flavored, or otherwise ruined!
1 red onion
2 garlic cloves
fresh/frozen herbs of your choice. I used chives
4 tbsp dark aceto balsamico
1 tbsp sugar
1 tsp salt
1/2 tsp pepper


The following are NOT in the recipe, but I explain as I'm going along WHY I had to use them:

1 oz. breadcrumbs probably more, but then only small amounts like tsps
1 egg



WE DO


1. Cook bulgur + lentils separately according to package instructions, then drain both in a sieve.

DON'T rinse! ALSO: although I'm sure I adhered to cooking times, the mix later didn't provide the... well, adherence needed to shape the koftas, so I used (up) a rest of breadcrumbs + 1 egg. (See Ingredients ) It was still delicate but I could eventually shape something remotely resembling the photo in the book that didn't crumble apart.

While they're cooking, finely chop onion, garlic + parsley. Thinly slice the spring onions from root – don't include! – to tip.

As I have difficulty adding MANY spices and other stuff into fuming frying pans (=> fear of burning contents!), I always prep the needed measures in little bowls in peace so I just have to drop / pour their contents into the pan / pot when the recipe says I should. So, if you have my "difficulty" too, now Measure the paprika + cumin powders + the chili and the tomato puree in (separate!) little bowls.


2. Heat a small frying pan over medium heat, add some olive oil and fry the onion until translucent. Add garlic, spices + tomato puree, stir and cook for 5 minutes. The oil shall be bright red and have separated from the solids. Then remove from the heat.


3. Put bulgur + lentils into a mixing bowl, add the hot onion-garlic mix, season generously with salt + pepper, and mix well. Then add spring onions + parsley and combine.

Then put the mix into the fridge for 1 hr (or overnight) to firm up – which will make shaping easier.


4. Remove the bowl from the fridge and roll the mixture into +/– 20 balls the size of a table-tennis ball. Enclose each ball in your fist and CAREFULLY squeeze. So the indentations of the respective fingers are visible, which is the signature shape. As said, despite the help of breadcrumbs and egg, I didn't manage, so did the second-best: cylindric.

5. Serving Tip: Sabrina arranged the koftas on (separate!) Little Gem lettuce leaves and garnished with some extra raw onion, parsley plus lemon wedges and a squeeze of the juice on top.

I'm more modest. I arranged the koftas in sun-shape around a generous blob of sour cream. (I was too hungry in the end for the fancy shit.) ALSO, I heated them at 100°C / 210°F on baking sheet lined with baking paper – as they were pretty chilly yet, while making the sour cream.



6. If you use it, for the sour cream finely chop onion, garlic (+ herbs). Whisk together all ingredients.


And now, finally...



Guten Hunger!