Summary

Ingredients

• 200 g lentils, red
• 600 ml water
• 150 g bulur, finer
• 2 onion (s), very finely chopped
• 1 teaspoon oil, for frying
• 1 tablespoon ajvar, paprika pulp, or tomato paste
• 1 tablespoon tomato paste
• 1 bunch spring onion (s), finely chopped, alternatively chives cut into fine rolls
• 1 tablespoon parsley, chopped
• salt
• Pepper from the grinder
• 2 teaspoons paprika powder, hot pink
• 2 teaspoons ground cumin
• 1 small cucumber (s), coarsely grated
• 200 g quark
• 250 g yourt, Greek
• 3 tablespoon olive oil
• 2 cloves garlic)
• Dill, fresh or dried

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Instructions

1. Bring the lentils to the boil with the water and stir in the bulgur. Set aside and let soak.
2. Peel and finely chop the onions, then brown them lightly in a tablespoon of olive oil. Fold the onions into the swollen bulgur lentil mixture and mix with the ajvar, tomato paste, spring onions, parsley, salt, pepper, paprika and cumin powder. The mass is best kneaded with wet hands. Season the mixture to taste and season it if necessary.
3. Then shape small balls (about the size of a walnut) with damp hands and press them flat. Bake in olive oil, drain on kitchen paper and allow to cool.
4. Roughly grate the cucumber and drain. Mix the quark and yoghurt with the remaining olive oil. Finely chop the garlic, sprinkle with salt and mash it with a knife to a paste. Put in the quark. Add grated cucumber, if necessary season with salt. Chill the tzaziki in a bowl for at least 30 minutes, then sprinkle with dill.
5. A mixed salad goes well with it. Lentil balls also taste very good warm. For example with different dips or with homemade potato wedges.