Which Turkish cold meze is made from red lentils and fine bulgur?

The Turkish cold meze made from red lentils and fine bulgur is Mercimek köftesi. Often translated as “lentil balls,” it is shaped by hand and served cold or at room temperature rather than as a meat-based köfte.

To make it, cooks boil split red lentils until soft, then add fine bulgur so the grain absorbs the remaining liquid. Sautéed onion, tomato paste, parsley, green onion, olive oil, and spices are mixed in before the thick mixture is formed into ridged, finger-shaped portions. Lettuce leaves and fresh vegetables are common accompaniments.

Mercimek köftesi is associated with Turkish hospitality and is frequently served at tea gatherings, celebrations, and other shared meals. It is easy to confuse with kısır, another bulgur-based Turkish dish, but kısır is primarily a seasoned bulgur salad and does not use red lentils as its defining ingredient. Regional versions have different names and spice profiles, especially in southeastern Turkey.