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Mercimek Koftesi (Turkish Lentil Cakes)

This dish is known elsewhere in the Middle East as lentil kufta. The proportion of lentils to bulgur is a matter of personal taste.

2 oz/50 g lentils
1 pint/600 ml water
salt
4 oz/100 g bulgur (cracked wheat)
1 large onion
1 tsp. paprika
1 tsp. ground cumin
a few sprigs of parsley, chopped

Wash and rinse the lentils. Boil them in water and a little salt until they are soft. Add the bulgur and soak for 1 hour. The water should be completely absorbed, forming a moist dough. Meanwhile , fry the finely sliced onion in a non-stick skillet until transparent; stir in 1 tbsp. water, paprika, cumin and finely chopped parsley. Mix the lentil dough in a bowl with the onion and spices; knead for 2-3 minutes. Form into little cakes about 2'' in diameter and arrange on a dish.

Serve with hot peppers or salad.

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