Summary

Ingredients

• 1 glass lentils, red
• 2 glasses bulgur, fine
• 2 onion (s), diced
• 0.5 ½ bunch parsley
• 0.25 ¼ glass olive oil
• 0.5 tablespoon ½ salt
• 1 ½ tablespoon paprika paste (salca)
• 1 ½ tablespoon tomato paste
• 1 teaspoon chili powder
• 1 lemon (s), juice it
• 5 spring onion (s)
• pepper
• salad

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Instructions

1. Wash the lentils and bulgur. Cook the lentils for approx. 20 minutes (covered with water 2 fingers high). When the lentils are soft and there is still about 1 1/2 cups of water, add the bulgur and leave to soak for 30 minutes with the lid closed. Possibly add some hot water. The patties shouldn`t get too dry or too mushy, so it`s better to always add a little more water.
2. Sauté onions in oil, add tomato paste and paprika paste. Stir in pepper, salt and 1.5 mocha cups of warm water. Bring to the boil for 2 minutes over low heat and add the mixture to the bulgur-lentil mixture. Mix everything well and close the lid again.
3. Cut the spring onions and leaf parsley into small pieces and chop them. Pour the bulgur mixture into a mixing bowl, knead in the chopped parsley and spring onion and form long loaves. Arrange boats on plates with elongated lettuce leaves (it looks best with lettuce), place the patties in them, garnish with halved lemon wedges and parsley.
4. White bread goes well with it, but flatbread is best. It really tastes very delicious!
5. Little tip:
6. If the lentils and bulgur are too mushy, or rather watery, you can add some bulgur.