Name: Turkish Red Lentil Koftesi
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 250 g broken red lentils; 150 g Paigambari semolina, fine; 2 medium onions, very finely chopped; 2 tablespoons tomato paste; 4 tablespoons cold-pressed sesame oil; a large handful spring onions and parsley, chopped; 2 teaspoons and 1 teaspoon ground cumin and red pepper flakes; 2 lemons, for juice and serving; 1 head crisp lettuce leaves, to serve

Before you cook

These are not fried. The semolina goes into the hot lentils off the heat and swells there, which is what makes the mixture hold in the hand.

Shape them while warm but comfortable to touch. Cold mixture cracks; hot mixture will not keep its ridges.

Method

Simmer the rinsed lentils in 700 ml water until soft and almost dry.
Stir the semolina into the hot lentils off the heat and cover the pan.
Leave covered twenty minutes so the semolina swells and firms the mixture.
Cook the onions slowly in the oil until deeply soft and golden.
Add tomato paste and spices, frying two minutes to lose the raw taste.
Fold the onion mixture through the lentils while everything is still warm.
Knead by hand for several minutes until smooth and fully cohesive.
Work in the herbs and lemon juice, correcting the salt as you go.
Squeeze walnut-sized portions in your fist so your fingers leave ridges.
Chill briefly and serve cool in lettuce with extra lemon alongside.

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