Zubereitung

1. 1

   Wash the lentils in a sieve under cold water until the water runs clear.

2. 2

   Bring the lentils to the boil with the water for cooking in a heavy-based pan, skim off the foam and simmer half-covered over a low heat until they fall apart and have absorbed almost all the water; stir more often towards the end so that nothing catches.

3. 3

   Turn off the hob, immediately stir the bulgur into the hot lentil purée and leave it to swell, covered, until it is soft and the mixture firms up.

4. 4

   Meanwhile, peel and finely dice the onions. Heat the olive oil in a frying pan over a medium heat and fry the onions, stirring often, until golden brown.

5. 5

   Add half the fried onions with most of the oil to the lentil and bulgur mixture, along with the red pepper paste, cumin, red pepper flakes and salt. Set a bowl of cold water alongside and, as soon as the mixture is cool enough to handle, knead it with damp hands for about 5 minutes until smooth and evenly orange.

6. 6

   Trim the spring onions and slice them into fine rings; wash the parsley, shake it dry and finely chop the leaves. Knead both into the mixture and season to taste.

7. 7

   Shaping: divide the mixture into about 24 portions of about 30 g. Roll each portion into a ball with damp hands, then squeeze it in your loosely closed hand into an elongated ball so that your fingers leave a groove.

8. 8

   Separate the lettuce leaves from the stalk, wash them, shake dry and lay them out on a large platter. Set the balls on top, scatter the rest of the fried onions over them and add the lemon, cut into wedges.

9. 9

   Tip: The balls can be shaped a few hours ahead and kept covered in a cool place; they keep for two days in the fridge, and the fried onions only go on shortly before serving. If you like, drizzle them with a little pomegranate molasses (Turkish Nar ekşisi) or serve Pîvaz bi sumaq — Sumac Onions alongside.