Mercimek koftesi
Turkish cuisine is rich and diverse. The Ottoman Empire had allowed the introduction of multiple cultures, and different cuisines co-evolved over time. And I am glad that I had tried at least some of the most iconic dishes during my stay.
In Lüleburgaz, a city in western Turkey, I had the pleasure to taste home-made Mercimek Koftesi, or lentil meatball. Its characteristic shape is the result of squeezing it in the palm, and it looks practically the same as Çiğ köfte, or raw meatball, which is easily found in many parts of Turkey. But Mercimek Koftesi doesn’t really contain any meat – its main body is made of lentil and bulgur. Pepper and diced onion inside, and the lemon juice spread on top, adds a mildly sour and biting taste, in the soft body of lentil and bulgur.
I like that many Turkish dishes don’t rely on the easy strategies for good tastes – salt and fat. They are creative with a wide range of flavors and textures, and they don’t shy away from using strong spices.
@ Lüleburgaz, Turkey, February 15, 2020
