Lentil and bulgur balls with yogurt-mint dip

Ingredients for the Lentil-Bulgur Balls

• 420 g red lentils
• 175 g fine bulgur
• 1 liter water
• 1 onion, chopped
• 2 garlic cloves, pressed
• 1 tbsp Acı Biber Salçası (hot pepper paste)
• 2 tbsp extra virgin olive oil (for frying)
• 1 tbsp tomato paste
• 3 handfuls flat-leaf parsley, finely chopped
• 4 spring onions, cut into fine rings
• 1 tsp cumin, ground
• 1 tsp Acı Pul Biber (hot pepper flakes)
• 4 tbsp extra virgin olive oil
• 2 tbsp pomegranate molasses (Nar Ekşisi)
• Black pepper, freshly ground
• Red wine salt
• 1 lemon, cut into wedges

Ingredients for the Yogurt-Mint Dip

• 250 g Greek yogurt
• ½ garlic clove, pressed
• 3 tbsp fresh mint, chopped
• Juice of half a lemon
• 2 tbsp extra virgin olive oil
• Some cumin & Chili Allrounder Seasoning to taste

Preparation

1. Cook the lentils: Wash the lentils, bring them to a boil with water and a little salt, and cook covered for approx. 20 minutes until soft and falling apart. Some water should remain in the pot.
2. Let the bulgur swell: Remove the pot from the heat, stir in the bulgur, and let it swell for 20 minutes with the lid on.
3. Fry the onion mixture: Fry the onions in 2 tbsp olive oil until golden brown. Briefly sauté the garlic, then add the pepper paste, tomato paste, and spices, toast briefly, and let cool.
4. Prepare the mixture: Let the lentil-bulgur mixture cool slightly, then vigorously knead in the onion-spice mixture, parsley, spring onions, salt, pepper, and pomegranate molasses. Add a little olive oil if needed.
5. Shape: Form thumb-thick, elongated balls by hand. Small indentations are intentional – they will collect the lemon juice later.
6. Prepare the dip: Mix the yogurt with garlic, mint, lemon juice, olive oil, cumin, and Chili Allrounder (optional).
7. Serve: Serve the balls with lemon wedges and the yogurt-mint dip and Chili Allrounder.
   They taste best lukewarm!

Note: The quantities correspond to 4 main courses. 

Enjoy your meal!