- 1 cup red lentils split
- 1 cup bulgur ~ fine stone milled
- 1/3 cup Turkish hot red pepper paste ~ Aci Biber Salcasi
- 1/4 cup tomato paste, a Turkish brand was used in class
- 2 tablespoons of Kisnis (whole coriander seeds) Each bite should have 1-2 seeds
- 1/2 tablespoon fine sea salt
- 1/4 cup extra virgin olive oil (a quality olive oil will make it even better!)
- parsley ~ added into mixture when complete
- iceberg lettuce cups
- fresh lemons cut in wedges for spritzing
- Rinse and soak lentils and bulgur in 4 cups of water in a cooking pot, overnight.
- Soaking grains and legumes overnight is the traditional Turkish method, however, you can save time and cook bulgur and lentils without soaking.
- After the overnight soak, cook grain and lentils in the same soaking water the following day. Cook over medium heat for about 25 minutes, or until lentils are soft but still have a slight bite. Add additional cooking water to pot if necessary before cooking and drain when completely cooked, before starting step 5.
- Toast coriander seeds for one minute in dry sauté pan.
- When the grain has cooled lightly mix in the red pepper paste, tomato paste, coriander seeds, salt and olive oil. Add chopped parsley if desired.
- Refrigerate mixture until chilled.
- Use your fingers and palm to create small balls or loaves of bread.
- Serve with a large platter of ice burg lettuce cups and lemon wedges.
- Kofte platter can be made in advance and refrigerated for serving the following day.
Turkish Red Pepper Paste was purchased at Nazar Market, 1842 South Parker Rd. Denver, Colorado
All recipes provided by: AlmostVeganCookingSchool.com