This dish is one of my favorite appetizers or served with a salad it also makes a great main dish.
- 1 small cup (coffee approx. 150 ml) of red lentils
- 3 cups of water
- 2 cups fine bulgur or couscous
- 1 onion
- 2 spring onions
- 1 tbsp paprika paste (who doesn’t have use for 1tsp sweet paprika)
- 1 tbsp tomato puree
- 50g margarine at room temperature
- One cup of chopped parsley
- salt, black pepper, dried chilli , sumac pepper
- Boil the lentils in salted water for 20 minutes. Then add the bulgur/couscous, stir, cover and leave on the stove for 15-20 minutes.
- Dice the onion and fry in a frying pan in a little oil until brown. Add the paprika paste, tomato puree (or sweet paprika) and stir briefly.
- When the mixture has cooled a little, add to the lentils. Add the margarine as well.
- Then add the finely chopped spring onions and parsley. Season everything with salt, black pepper and chilli. Those who like can add the traditional sumac spice, which has a slightly spicy taste.
- Knead the dough well with your hands and then refrigerate it for half an hour.
- Then shape the meatballs with your hands.
- These are served drizzled with lemon juice and served with a vegetable garnish, preferably crisp lettuce leaves.