Photo by Engin Akyurt on Pexels
Turkish Red Lentil Kofte Wraps with Pomegranate Yogurt
Red lentil and bulgur oval kofte, mixed with onion herbs and spices, wrapped with yogurt pomegranate and lemon.
- 200 g red split lentils
- 100 g fine bulgur wheat
- 3 pieces large tortilla wraps
- 1 medium red onion
- 30 g fresh parsley
- 20 g fresh mint
- 2 tsp ground cumin
- 1 tsp paprika
- 150 g Greek yogurt
- 100 g pomegranate seeds
- 1 medium cucumber
- 1 large lemon
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Add to a shopping listHow the shopping list works →- Step 1
Rinse red lentils and boil in 500ml water for 15 minutes until very soft and mushy. Drain well and let cool for 5 minutes.
- Step 2
Meanwhile, soak bulgur wheat in 150ml boiling water for 10 minutes until softened. Drain any excess water.
- Step 3
Finely dice the red onion and chop parsley and mint leaves.
- Step 4
Mix Greek yogurt with pomegranate seeds, 2 tbsp lemon juice, and a pinch of salt. Set aside.
- Step 5
Mash the cooked lentils with a fork, then mix with bulgur, diced onion, herbs, cumin, paprika, 3 tbsp lemon juice, and 1 tsp salt.
- Step 6
Knead the mixture with your hands for 2-3 minutes until it holds together. Form into 9 small oval patties.
- Step 7
Heat a non-stick pan over medium heat and cook the kofte for 3-4 minutes each side until golden and crispy.
- Step 8
Dice cucumber into small cubes and season with salt and lemon juice.
- Step 9
Warm the tortilla wraps in a dry pan for 30 seconds each side.
- Step 10
Fill each wrap with 3 kofte, cucumber, and a generous dollop of pomegranate yogurt. Roll tightly and serve immediately.
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