Today, I will share with you the recipe for Antep style Turkish lentil balls or kofta.
Lentil balls, whose origins date back to the Mesopotamia region throughout history, have a unique place especially in Gaziantep cuisine. Even though they are made with different recipes in many regions of Turkey, Gaziantep‘s “Lentil Balls” recipe is geographically marked. It is also one of the most popular dishes of Antep cuisine.
Turkish Kofte: A High Protein Vegan Meal
Lentil meatballs are an ideal snack or main meal alternative for those who care about healthy eating. Lentil meatballs are both vegan and vegetarian friendly.
***See recipe card notes below for the gluten-free version.
The American Institute for Cancer Research (AICR) added Turkish lentil balls to its list of “7 Cancer-Fighting Foods from Around the World” in 2015. Lentil balls recipe contains high plant-based protein, dietary fiber and low fat. In this respect, it is an affordable and satisfying meal. It is both healthy and prepared with low-budget ingredients compared to meat dishes.
Today, when healthy eating habits are becoming increasingly important, traditional recipes such as Turkish lentil balls offer a healthy and delicious alternative. Prepared with natural and nutritious ingredients, these vegan koftas satisfy your taste buds and provide the nutrients your body needs. It contains red lentils which is a food source rich in protein, fiber, vitamins and minerals. In addition, it becomes very nutritious and aromatic with ingredients such as fine bulgur, onion, tomato paste, parsley, chili pepper, cumin and black pepper.
Lentil balls, one of the flavor treasures of Turkish cuisine, can be consumed as a healthy snack or main course at any time of the year. It is frequently preferred at picnics, parties and special invitations.
Check out the gluten-free and ketogenic “Turkish Bulgur Salad with Cauliflower Rice” recipe for those on a low-carb diet.
How to Make Lentil Balls?
1.Step: Wash the red lentils well, put them in a pot and add enough water to cover them. Boil the lentils until they become soft. Cooked lentils should have the consistency of a thick soup.
2.Step: When the lentils are cooked, add the tomato paste, half of the pepper paste, salt and fine bulgur and close the lid of the pot. The bulgur will swell with the heat of the lentils.
3.Step: While the lentils are cooking, finely chop the onion and garlic. Add olive oil to a sauce pan and fry the onions and garlic. Add the other half of the pepper paste to the roasted garlic and onions. Roast for a few more minutes until the smell of the tomato paste disappears.
4.Step: When you turn off the heat, add chili pepper, black pepper and cumin and mix. Optionally, you can also add dried tarragon.
5.Step: Once the pot has cooled down a bit, you can start kneading the meatballs. First, knead the lentil and bulgur mixture in the pot. (If you want the consistency to be softer, you can add water little by little and knead to the desired consistency.)
6.Step: Add finely chopped scallions to the mixture and knead.
7.Step: Finally, add the finely chopped parsley and the oily sauce you prepared and knead well.
8.Step: Shape the mixture into balls in your palm and place them on a serving plate. You can eat it either warm or cold (cool it in the refrigerator for 1 hour). It’s entirely up to your preference. You can serve it with radish, cress, pickles and ayran.
That’s it for the recipe for Antep style Turkish lentil balls! I recommend you to try this delicious taste that you can share with your family and guests. Enjoy!
Lentil Balls (Turkish Kofta)
Ingredients
- 2 cups red lentils
- 1 cup fine bulgur
- 2 tbsp tomato paste heaping spoon
- 2 tsp salt
Oily Sauce:
- 1 cup olive oil
- 1 big onion
- 6-7 cloves garlic
- 1 tbsp pepper paste heaping spoon (or sub with more tomato paste)
- 2 tbsp pepper flakes
- 1 tsp black pepper
- ½ tsp cumin
Other Ingredients:
- ½ bunch scallions 4-5 stalks of scallion
- ½ bunch parsley
Instructions
- Wash the red lentils well, put them in a pot and add enough water to cover them. Boil the lentils until they become soft. Cooked lentils should have the consistency of a thick soup.
- When the lentils are cooked, add the tomato paste, half of the pepper paste, salt and fine bulgur and close the lid of the pot. The bulgur will swell with the heat of the lentils.
- Add olive oil to a sauce pan and fry the finely chopped onions and garlics. Add the other half of the pepper paste to the roasted garlic and onions. Roast for a few minutes more.
- When you turn off the heat, add chili pepper, black pepper and cumin and mix.
- Once the pot has cooled down a bit, you can start kneading the meatballs. First, knead the lentil and bulgur mixture in the pot. (You can add water little by little and knead to the desired consistency.)
- Add finely chopped scallions to the mixture and knead.
- Finally, add the finely chopped parsley and the oily sauce you prepared and knead well.
- Shape the mixture into balls in your palm and place them on a serving plate.