From her cookbook "happy Healthy. Nazan!": Nazan Eckes reveals the recipe for a Turkish classic: lentil bulgur meatballs

From her cookbook “happy Healthy. Nazan!”
Nazan Eckes reveals the recipe for a Turkish classic: lentil bulgur meatballs

Nazan Eckes has published her first cookbook

© eventfoto54 / imago images

Nazan Eckes has published her first cookbook. The content? Her Turkish mother’s favorite dishes interpreted in a modern and healthy way. We present one of them to you.

Nazan Eckes is best known as a moderator. When she’s not in front of the camera, she devotes herself to other projects: cooking, for example. The 46-year-old recently published her first cookbook entitled “happy Healthy. Nazan!” (Christian Verlag) and presented at the Frankfurt Book Fair. The recipes were created in collaboration with her mother. We present a Turkish classic here: Lentil bulgur meatballs (Mercimek Köftesi).

From her cookbook "happy  Healthy.  Nazan!": Nazan Eckes reveals the recipe for a Turkish classic: lentil bulgur meatballs


Mercimek Köftesi – a Turkish classic

Originally, Mercimek Köftesi come from the eastern regions of Turkey and are therefore often served at family celebrations. Healthy food fans will also get their money’s worth here, as 100 grams of Mercimek Köftesi have just 130 calories.

ingredients for the dish

Preparation time: about 60 minutes

For 4 people

  • 300 grams of red lentils
  • salt 1 bay leaf
  • 130 g Kofteki Ince Bulgur
  • 1 onion
  • 6-8 tbsp coconut oil
  • 1 tbsp tomato paste
  • ½ tsp ground cumin
  • juice of 1 lemon
  • ¼ tsp pul beaver
  • 2-3 spring onions
  • 8-12 sprigs of flat-leaf parsley

For serving:

  • lettuce leaves
  • red onion strips
  • 1 tomato, cut into wedges

Tip: The lentil bulgur meatballs are ideal as finger food because they can be picked up and eaten together with the lettuce leaf.

Icon image Lentil Bulgur Meatballs – Mercimek Köftesi

© Fischer Food Design / Adobe Stock

Preparation of the lentil bulgur meatballs

Place the lentils in a colander, wash well under cold running water and allow to drain. Then bring to the boil together with 700 ml of water, 1.5 teaspoons of salt and the bay leaf and then cover and simmer gently for 15 to 20 minutes until the lentils are very soft and overcooked. Occasionally remove the foam that rises with a slotted spoon. Remove the pot from the heat, remove the bay leaf, stir in the bulgur and leave the pot covered for 20 minutes to swell. Peel the onion and dice very finely. Heat the coconut oil in a pan and sauté the onions until translucent.

Then stir in the tomato paste and cumin and sauté for a further 1 to 2 minutes. Add the diced onions to the lentils along with the lemon juice and the Pul Biber. Knead the whole thing well, preferably with your hands, but be careful here as the mass can still be very hot. Then let the lentil batter cool down. Clean the spring onions and cut into very fine rings. Wash the parsley, shake dry, pluck off the leaves and chop finely. Mix both into the lentil batter and season with salt and lemon juice. Before serving, form small meatballs from the lentil dough.

Sideboard: Arrange the lettuce leaves on the plates and arrange a lentil bulgur meatball on each. Garnish with some onion strips and tomato wedges.

Enjoy your meal!

Source used: Happy. Healthy. Nazan! – Nazan Eckes


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