Baked Lentil Bulgur Balls (Kibbeh Style)

Ingredients

• Yarım su bardağı kırmızı mercimek · 620 kcal
• Yarım su bardağı köftelik ince bulgur · 340 kcal
• 1.5 su bardağı su · 122 kcal
• 1 adet orta boy kuru soğan, ince doğranmış · 40 kcal
• 2 yemek kaşığı zeytinyağı · 270 kcal
• 1.5 yemek kaşığı karışık salça (domates-biber) · 31 kcal
• Baharatlar (kimyon, nane, pul biber, tuz, karabiber)

Method

1. Boil the red lentils in 1.5 cups of water until completely soft and mushy. Stir in the fine bulgur, cover the pot, and let it rest for 15 minutes to absorb the remaining moisture and swell.
2. In a pan, sauté the finely chopped onions in 1.5 tablespoons of olive oil until translucent. Add the tomato-pepper paste and spices, cooking for another 2 minutes until fragrant.
3. Combine the warm lentil-bulgur mixture with the sautéed onion mixture. Knead thoroughly until a smooth, cohesive dough forms, then shape into small, oval kibbeh-like balls.
4. Place the balls on a baking sheet lined with parchment paper. Brush them lightly with the remaining 0.5 tablespoon of olive oil. Bake at 200°C (390°F) for 15 minutes until the outsides are lightly crispy but the insides remain moist.

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