(pls turn on the english subtitles)
LENTIL KEFTEDES
method:
Boil the rinsed lentils in water for 10 minutes, drain and let cool.
Fry the sliced onion in olive oil (4 tbsp) for 5 minutes. Add chopped garlic, the lower half of the chopped leek, paprika and fry for another 10 minutes. Let it cool down.
Put half of the pre-cooked lentils, the cooled contents of the pan, a spoonful of vinegar, two eggs into the food processor and blend until smooth. Transfer to a bowl, add the finely chopped green part of the leek, the rest of the cooked lentils, turmeric (1 teaspoon), ground cumin (1 teaspoon), salt (1 tablespoon) and breadcrumbs (60 g). Mix and in case of later use, store in the refrigerator.
With oiled palms, shape the dough into small patties/kefte (1 tbsp of dough), spray with oil and place on a baking sheet. Bake in the oven at a temperature of 200 °C and for 25-30 minutes, turn and spray with oil in the middle of baking.
Mix Greek yogurt (200 ml) with tahini (1 tbsp) and lemon juice (1 tbsp) on a larger plate. Sprinkle with parsley, sumac, pomegranate, drizzle with olive oil and arrange your keftedes. Serve with pita.
NOTES: Lentil keftedes look like tiny meatballs or falafel, but the taste is more pronounced and you can fill sandwiches, wraps with them, they also stand out as a single appetizer or a main dish. You can also use the dough for frying in a pan in the form of patties.
🍽 33 pcs ⏱ 70 min 🛒 SHOPPING LIST:
☉ red lentils 230 g
☉ leek 300 g
☉ red pepper 2 pcs / 200 g
☉ onion 1 pc
☉ cloves of garlic 2 pcs
☉ olive oil 4 tbsp + extra
☉ salt 1 tbsp
☉ vinegar 1 tbsp
☉ cumin 1 tbsp
☉ turmeric 1 tsp
☉ egg 2 pcs
☉ bread crumbs 60 g
dip: Greek yogurt, lemon, tahini, parsley, pomegranate, sumac, olive oil