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Mercimek Koftesi (Lentil Kofte) For 8 Persons

1 cup split hulled red lentils
1.5 cups fine bulgur
8.5 cups water
1/2 cup olive oil
1 roughly chopped onion
1 finely chopped onion
2 tablespoon sweet flaked red pepper
1/2 clove of garlic
1 tablespoon red pepper paste
1 tablespoon tomato paste
1 cup chopped parsley
1 bunch fresh onions
1 tablespoon dried tarragon (optional)
1 bunch fresh garlic

Wash lentils, place in a medium-size pan, cover with 3.5 cups of
water. When it starts boilling, skim. Reduce the heat to medium
and cook until lentils turn yellow and mushy and most of the water
is absorbed. Pour this creamy mixture over the fine bulgur. Let it
rest for about 30 minutes. In a small skillet saute the roughly
chopped onion in olive oil slightly. And 2 tablespoons of flaked
red pepper. Set aside. Add the finely - chopped onion to lentil -
bulgur mixture. Also add salt and both pastes. Knead well. When it
is mixed well enough add fresh onion, garlic and some salt. Knead
again. Put chopped parsley and dried tarragon on top of that mixture.
Add the sauteed rougly chopped onion, knead well again. Shape into
egg - size patties. Use damp hands to pinch off and shape. Arrange
on a large, flat serving dish. Garnish with lettuce, fresh mint,
water cress and with other greens.

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