Mercimek Köftesi (Turkish Lentil Balls)

• 3 cups hot water ↔ Replace
• 2 tablespoons extra virgin olive oil, (plus more for drizzling) ↔ Replace
• 2 yellow or white onions, (finely chopped) ↔ Replace
• 1 tablespoon double concentrated tomato paste ↔ Replace
• 1 tablespoon Turkish red pepper paste ((biber salçası, see note)) ↔ Replace
• 3/4 cup (heaping) red lentils, rinsed ↔ Replace
• 3/4 cup fine bulgur ↔ Replace
• 4 green onions, (trimmed and finely chopped) ↔ Replace
• 1 small bunch flat-leaf parsley, (finely chopped) ↔ Replace
• 1 1/2 teaspoons ground cumin ↔ Replace
• 1 teaspoon Aleppo pepper ((optional)) ↔ Replace
• Kosher salt, (to taste) ↔ Replace
• Freshly ground black pepper, (to taste) ↔ Replace
• Lettuce cups ↔ Replace
• Lemon wedges ↔ Replace
• Pomegranate molasses (optional) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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