Ingredients
- 1.5 cups red lentils
- 1.5 cups fine light burghul
- 3 large onions finely chopped
- 1/2 cup olive oil
- 2 tablespoons biber salca (capsicum paste)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper flakes or chilli flakes
- 1 teaspoon cumin
- Salt & pepper
- Juice of 2 juicy lemons (adjust to your liking)
- Handful chopped parsley
- Handful sliced spring onion
Ingredients
- Place washed red lentils in a pot with cold tap water approx 5cm covering the lentils. Cook until soft & most of the water has been absorbed.
- Turn off the heat & mix through 1.5 fine burghul (the light one). It should be a thick doughy like consistency. Cover, Leave to cool.
- Fry off finely diced onions in approx 1/2 cup olive oil until fragrant. Add biber salca & tomato paste. Cook for around 5-8min.
- Combine the burghul/lentil dough with the onion mix including the oil, knead well. Cool slightly before adding the spices and the herbs.
- Taste & adjust seasoning or lemon if needed. Serve cold in lettuce cups with extra lemon or pomegranate molasses.
