Lentil Meatballs

Boil the lentils in salted water until soft, leave enough boiling water to remain on it, pour the rest. Add the bulgur, wait for 20 minutes to swell. Extract the spring onions, chop them finely. Extract the parsley, discard the stems and chop the leaves.

Put the fresh onion, parsley, pepper paste, olive oil, pomegranate syrup, chili pepper, coriander and cumin together and knead well with your hands, squeeze and form thin long meatballs in your palm. Before shaping the meatballs, you can change the amount of some ingredients by tasting them and find the mixture that suits your taste.

Bon Appetit!

1 cup of red lentils
1 cup of meatballs (fine) bulgur
1 bunch (6-8 pieces) spring onions
half a bunch of parsley
1 tablespoon of chili paste
1 tablespoon of olive oil
1 teaspoon of pomegranate syrup
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin

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