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Red Lentil Kofta Wraps

I must admit, my red lentil koftas -that I posted yesterday- have been a huge hit. As I can see from the statistics, many people shared it on Facebook. Now this is something else you can make with the koftas.

There was a time when we had this raw-mince koftas in Turkey. Originated from the Eastern part of the country and one and only dish that men make! I remember watching this scene from the parliment on telly; PMs kneading and testing those koftas during office hours -as if they had all the time in the world to waste- by throwing them to the ceiling. Well, it the piece sticks to the ceiling, koftas are ready. If not, carry on kneading. And they did until it was perfect. At the end of the day, it is other people’s money and resources they are wasting. I personally never had any of that uncooked koftas even during my meat-eating days. Last time I was in Turkey, I found out that those raw koftas are banned -I am guessing they caused quite a few parasite infestation in people?

Now they sell the good old red lentil koftas instead. A friend of mine brought a whole pack of them one night to share with other friends. It is because they are still called raw-mince koftas, I was quite sceptic as you can imagine. After their innocence was proven, I decided to have a go. In a pack, you get the koftas, plain wraps, shredded lettuce, sliced onions and lemon wedges. That night, I watched everyone first to learn how to put it alltogether and now I’ll share my experience with you.

Lentil Wraps (1280x960)

To make these delicious wraps you will need:
Red lentil koftas (you know where to find the recipe)
Shredded lettuce
Sliced onion
Lemon wedges
Olive oil
Wraps (I used organic rye wraps that I picked up from Taste Organics)

Take one piece of rye wrap or any other wrap of your choice and place the lentil koftas -3 koftas per sheet- and mash the koftas with fork. Spread the koftas in the middle of each wrap, leaving a 2cm border on the sides and bottom. Add the salad ingredients, drizzle with lemon juice and olive oil. Now you’re not ready to rock but certainly ready to roll. Fold the bottom and the top ends of the wrap up and over the filling and start rolling from the other end -the unfolded end. Once rolled, cut in half and serve!

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