Kitchen appliances and utensils:
- hob;
- kitchen scales;
- measuring cup;
- pan;
- deep bowl;
- cutting board;
- knife;
- spoon.
Ingredients
| Product | amount |
| red lentils | 1 stack |
| finely ground bulgur | 1.5 stack |
| water | 3 stack |
| refined vegetable oil | 100-120 ml |
| onion | 1 PC. |
| fresh green onions | beam |
| parsley and dill | beam |
| salt, black pepper | taste |
| lemon | several slices for serving |
| tomato paste | 1 tbsp. l |
| hot pepper paste | 1 tbsp. l optional |
| lettuce | for filing |
Did you know? If you do not have finely ground bulgur, you can take ordinary grits and grind it with a coffee grinder.
Step cooking
- Before cooking, prepare all the necessary kitchen utensils, weigh the cereals, measure the vegetable oil, peel the vegetables. Wash the red lentils under running water several times. Put it in a pan, pour water and cook for 15-20 minutes until cooked.
- Chopped and washed large onion into a small dice. Put the pan on the fire, pour about 100 ml of vegetable oil and allow to warm up. Then pour the chopped onion into a pan and fry for an average of 2-3 minutes.
- Add a tablespoon of thick tomato paste to the onion, optionally you can add another tablespoon of hot pepper paste. Mix everything well so that the paste is evenly distributed.
- Fry the onion until light brown, then remove the pan from the heat to cool.
- Check lentil readiness. It should be soft, no water should remain in the pan.
- Finely ground bulgur should be poured to the lentils and quickly, well mixed, so that the mass is without lumps. Then cover the pan with a lid and let it brew for half an hour. During this time, bulgur prepare, but on condition that it will be only finely ground.
- After 30 minutes, pour the bulgur with lentils into a deep bowl and add the onion roast. Mix well until smooth.
- Wash the parsley, dill and green onions under running water, then chop finely.
- Pour chopped greens to the grind mass.
- Salt and pepper to taste, mix everything well.
- With clean, washed hands, form cutlets. To do this, put a tablespoon of the cutlet mixture on the palm of your hand and squeeze it well, as if compressing it. You should get a small oblong cutlet. If your cutlet does not hold and crumbles, you can add a little vegetable oil to the mass, mix everything and try to sculpt the cutlets again.
- Fashion such cutlets from the whole mass, and the dish is ready. Additionally, they do not need to be fried. Traditionally, this dish is served with lettuce and lemon slices.
Video recipe
The video shows how to make a mixture of traditional Turkish cuisine cutlets from red lentils, bulgur and onion roasting.
How do you feel about oriental cuisine. A simple recipe for Turkish cutlets from lentils and bulgur will definitely not leave you indifferent. Do you like this dish? Share your impressions with us.
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