New, Vegan, Appetizer

Turkish Lentil Balls
Vegetables Platter

This is one of the most delicious Turkish recipes ever. I know this dish ever since I know myself. Probably same with all the Turkish people. I haven’t met anyone of them who don’t like Lentil balls.
It is also a very special dish for me as every time I cook this recipe or eat them in someone else’s it reminds me my childhood. Games, funny kid fights and fun times we have had with my crazy cousin. Reminds me my loving auntie. I have eaten countless times of lentil balls but none of them was that delicious. She is just great at cooking them. I never understood why but she simply is the queen.
I actually never asked her a recipe but every time I cooked them I look for the same taste. After all that years I might finally managed to cook something very similar to hers. (still not the same 🙂 and probably never will be)

Turkish Lentil Balls

Course Main Course, Salad, Vegan, Snack, Appetizer
Cuisine Turkish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Kayra


For Lentil Balls;

  • 250 gr Red Lentil
  • 1000 ml Water
  • 200 gr Fine Burgul
  • 200 gr Brown Onion Chopped
  • 80 gr Spring Onion (Green Part) Chopped
  • 40 gr Dill Leaves Chopped
  • 30 gr Parsley Chopped
  • 60 gr Tomato Paste
  • 10 gr Cumin Ground
  • 10 gr Paprika
  • 2 pinch Chili Flakes
  • 5 ml Pomegranate Molasses
  • 30 ml Lemon Juice
  • 30 ml Olive Oil
  • Salt & Pepper

For Serving (optional)

  • 200 gr Cucumber Sticks or Slices
  • 200 gr Cherry tomatoes Halves
  • 100 gr Radishes Quarters
  • 200 gr Pomegranate
  • 100 gr Pickles
  • 200 gr Chicory Leaves
  • 200 gr Baby Jam Lettuce
  • 100 gr Radicchio lettuce
  • 100 gr Spring Onion


For Lentil Balls;

  1. Wash and strain lentils.

  2. Put it in a deep pan, bring it to oil and simmer until it  absorbs all the water and it is mashed.

  3. Turn off the heat and add washed burgul stir in the lentil.

  4. Cover with a lid and let is sit for 30 minutes.

  5. At the mean time sweat chopped red onion with olive oil.

  6. Then add tomato paste and bloom.

  7. Add onion mixture and all spices to lentil/burgul mixture after burgul absorbed all liquid from lentil and become a soft dough like. 

  8. Mix well and let it cool down.

  9. When it is cold add chopped parsley, dill, green onion, lemon juice, molasses, mix well.

  10. Adjust seasoning and shape it as you like. Balls are the easiest. 

For Serving;

  1. Serve with vegetables, lettuce of your choice.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appĂ©tit…

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