Summary

Ingredients

• 1 glass bulgur, extra fine (wheat groats)
• 0.5 ½ glass lentils, red
• 2 onions)
• 4 spring onion (s)
• 2 handfuls parsley, smooth
• 5 tablespoon olive oil
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon black pepper
• 3 teaspoons salt
• 2 tablespoon tomato paste or paprika paste
• 1 pinch (s) coriander powder
• 1 tablespoon mint, fresh (nane) or dried
• some lemon juice

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Instructions

1. Glass content 200 ml
2. Cook the lentils in a very large saucepan. The amount of water must always be 2 fingers higher than the lenses. I can`t give you precise details because you have to keep adding water while you`re cooking. The lenses absorb a lot of water. Stir well again and again. The whole thing takes about half an hour. The lentils are ready when they have turned a yellowish color and become very puree-like, just a little thinner.
3. Now you add the bulgur and mix the two very well. Put the lid on and let it rest for at least 15 minutes.
4. In the meantime, finely chop the onions and caramelize them in a pan. Finely chop or cut spring onions and parsley and set aside for now. Mix the oil, tomato paste and spices well in a small bowl. Knead this mixture well into the lentil bulgur mass. It is best to wear disposable gloves, otherwise you will get red hands from the tomato paste. Knead until you have a uniform mass. Finally work in the onions, spring onions and parsley.
5. Shape small patties and decorate best on lettuce leaves.