Bulgur Kofte with green lentil / Yeşil Mercimekli Bulgur Köftesi

Yeşil mercimekli köfte

Darende/Malataya ya has dayanılmaz bir bulgur işi. Bildiğim kadarıyla çok lezzetli olduğu için yerlileri tarafından “kıyma” diye isimlendirilmiş. Bilmiyorum belki bulgur işlerine olan düşkünlüğümdendir, ben çok beğeniyorum bu köfeyi. Çay ikramları için de değişik bir alternatif.

Salça miktarı dikkatinizi çekmiş olabilir. Ben 2 kaşık tatlı +1 kaşık acı salça kullandım. Çok kullanmamın sebebi malum yurt dışında ev yapımı salça bulmak çok düşük bir ihtimal. Burdaki Türk marketlerden hazır almak durumunda kalıyoruz.
Bahsettiğimiz salçaların da pek rengi olmuyor ve haliyle 1 yerine 2 ölçü kullanıyoruz. Tabi Türkiyeye gittikçe getiriliyor ama o da suyunu çektiği için tekrar gidene kadar yine market salçasına razı oluyoruz anlayacağınız :) )
Malzemeler

  •  2 bardak bulgur ( 250 ml lik)
  • ¾ bardak kırmızı mercimek
  • ½ bardak yeşil mercimek
  • ½ demet maydanoz
  • 2 adet kuru soğan
  • 3 yemek kaşığı salça
  • Tuz
  • Karabiber
  • Acı yada tatlı pul biber
  • Kuru nane
  • ½ bardak kadar Zeytinyağ

Hazırlanışı

Kuru soğanı incecik kıyıp zeytinyağ ile tavaya alıp soğanlar pembeleşene kadar kavurun. Buarada kırmızı mercimeği yeterince su ekleyerek mercimekler açılıp yumuşayana dek pişirin. Su yetmezse arada su ilave edin.

Diğer tarafta sos tenceresinde yeşil mercimeği haşlayıp süzün. Salçayı ve baharatları soğan karışımına ekleyip karıştırın. Ocağın altını kapatın.
 Kapaklı bir kabın içine bulguru alıp üzerine hazırladığınız soğanlı karışımı ve iyice pişirdiğiniz kırmızı mercimeği gezdirip kapağını kapatın. Yoğurulacak sıcaklığa gelince bir güzel yoğurun.

 Mercimeklerde dikkat edilecek husus; kırmızı mercimeğin pürüzsüz hale gelene dek çok iyi pişmesi, yeşil mercimeğin ise dağılmadan tüm duracak şekilde diri ve sert değil yumuşak olması.

En son maydanoz ve yeşil mercimeğini ekleyip çok ezmeden karıştırıp çiğ köfte gibi sıkıp servis tabağına alın yeşillikler, turp ve turşu ile servis edin.

…………………………………………………………………………………

Bulgur kofte with green lentil

This dish is originated in Darende/ Malatya in Turkey. They call it “Kiyma” means ground beef that’s beacuse it is very delicious. I really like it and strongly recommend you to try.

Ingredients

2 cups finely cracked wheat bulgur
¾ cup red lentil
½ cup green lentil
½ bunch fresh parsley, chopped
2 medium onion, finely chopped
½ cup olive oil
2-3 tbsp pepper paste
Salt
Black pepper
Paprika
Red crushed pepper
Dry mint

Preparation

In a medium pan, Saute onion with olive oil until lightly brown. Add pepper paste and mix them well.

Meanwhile, wash and drain red lentils and green one seperately. In a small sauce pan, put green lentils with 1 cup water on medium high heat and cook until tender.

Pour 2 cups water in a medium sauce pan and pour rinsed & drained red lentils in it. Cook on medium high heat until nice and soft, even it should look like mashed.

Place 2 cups bulgur in a mixing bowl. Spread onion mixture and cooked red lentil evenly on wheat bulgur. Put a lid on it. Let bulgur soak all the juices and cool enough to knead.

Knead it evenly. Stir chopped parsley and green lentils in but do not mash it while mixing, you just need to stir. Get some piece as big as a walnut. Squeeze and give it an oval shape in your palm like you see in the photo.

Serve warm with lettuce leaves, radishes, pickles, green onions and sliced tomatoes and cucumbers.

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6 Comments Add yours

  1. Anonymous says:

    >Hello, I hope all is well dearI have asked about “tulumba dessert” before.. My mother had some when she was in Turkey and she said she loved it. I also wonder how it tastesHer birthday is beginning of July. Is it possible to post the recipe here as a comment?I would love to surprise her.I love your site and you indeed know how to cook tasty food, dear

  2. >Tulumba dessert Ingredients 2 cups all-purpose flour1 tbsp semolina100 g margarine 2 and ½ cups water1 tsp salt5 eggs 1 tbsp rice flour1 tbsp corn starchFor syrup 4 cups granulated sugar2 cups water1 slice lemonPreparation To prepare syrup, combine sugar and water in a medium sauce pan. Bring it to a boil. Add lemon juice and let simmer 8 minutes more. Turn the heat off and let cool down. In a large sauce pan, combine water and margarine and let the margarine melt in water. Add flour quickly and stir to combine on low heat. Turn the heat off. When cool down to room temperature, add eggs one at a time. Stir well. Add rice flour and corn starch as well, mix until well blended. Place the creamy dough into a pastry bag fitted with a star tip and pipe about 1 inch long dough into cold oil and heat the cooking oil for deep frying. Fry them all until golden brown. Then soak them into warm syrup you prepared. Keep them into syrup for about 8 minutes. Place them on a platter. I hope it’ll helpful!

  3. Anonymous says:

    >I’ll make this recipe, thank you, thank you, you are the greatest 😉

  4. Anonymous says:

    >Dearest HulyaI’ve never tasted tulumba dessert, I don’t know how it’s supposed to taste. But let me tell you, it tastes great, it’s crunchy, it’s sweet.The only problem I had is the shape. My tulumba dessert didn’t look like the ones I saw on the Internet. Mine have smooth surface even though I used star tip pastry bag.Where do you think I went wrong?

  5. >Hello,I won’t be able to tell anything about the dessert since I did not try it yet. Whenever I try it, I promise I will give all the details about dessert .But I can give you a different Turkish food website that has the Tulumba Dessert recipe and the comments on it in English, so you might find the answer. I hope it’ll be handy! http://www.turkishcookbook.com/2006/01/tulumba-dessert.php

  6. Arlette says:

    >Hello thereI do this recipe during Lent timeand my mom uses red lentil instead. My father's family is from Adana and they had tought my mom to prepare some of the turkish food.We call it in Lebanon Kibbeh Adas.and we serve it we Coasly chopped Tabbouleh salad without burghul.

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