These vegan lentil meatballs are a Turkish classic. Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs.
Ingredients:
▢1 cup red lentils
▢1 1/2 cup fine bulgur
▢3 tbsp olive oil
▢1 onion , chopped
▢4 cloves garlic
▢2 tbsp tomato paste
▢1 1/2 cups fresh parsley, chopped
▢1 cup green onion , chopped
▢1 tsp cumin
▢1/2 tsp salt
▢1/4 tsp black pepper
▢1 tsp Aleppo pepper
▢1/3 cup olive oil
Instructions:
In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.
Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.
Heat olive oil in a frying pan and saute onion and garlic until golden. Add in tomato paste and cook for a few minutes. Turn the heat off.
Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.
Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.
Add in the olive oil and mix well.
Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.
Chill for an hour in the fridge and serve with fresh lemon and lettuce.
Today I’m going to show you how to make maji which is vegan Turkish red lentil balls. They’re so easy and so delicious. Start by cooking red lentils until they are fully tender and fully cooked. Then add fine bulgar. Mix it and let it sit for about 30 minutes. Meanwhile, saute some onion and garlic with tomato paste. And then add this mixture to the lentils and bulgore. Stir it to make sure everything is fully combined. And now add the herbs including green onions, parsley. As for the spices, I like to use salt, pepper, cumin, and Aleppo pepper. Then add some extra virgin olive oil and mix it well. I like to use my hands. And then form the balls. As you can see here, you can have them either cold or at room temperature. They’re tasty. Enjoy.
2 Comments
So Basically type of upma…but Yeah good will try that
Thank you for sharing this with all of us