Vegetarian red lentil ovals with tarragon-onion salad (Malbatali köftes) [Mrs. Filiz Höstulğu] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 274) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Iced yogurt drink (Ayran)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any of the home-made red pepper paste recipes on P389-390 for store-bought red pepper paste.

  • Yildiz100 on March 21, 2019

    I had no problems with the mixture being overly wet. I boiled the lentils uncovered-the recipe doesn't specify but seems to imply that ia how it should be done. I thought these were excellent. Unlike some other recipes for this dish, the "kibbe" in this case contain no raw onion, so they keep better than most. (I find that raw cut onion mixed with fat, like olive oil or mayo, smells terrible after a few hours.) The salad is a lovely sharp contrast to the lentils, and made with no fat so it doesn't get that off smell either. However, it's best to make the salad component at the last min anyway, it looks much nicer when freshly made.

  • featherbooks on May 20, 2016

    Very wet so I had to wring it in dish towels before forming ovals; need a bit more Aleppo pepper: salad was very good.

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