Ingredients
35ml tahini
juice 2 lemons
4 garlic cloves
pepper
6 tbsp olive oil
90g red lentils
50g bulgar wheat
200g carrots
pinch of castor sugar
150ml carrot juice, or water
red onion, chopped finely
1 tbsp cumin
1 tsp paprika
1 tbsp turkish pepper paste
1 tbsp tomato purée
leaves from 2 bunches coriander, chopped finely
pomegranate seeds
25g small leaf salad
Preparation
Tahini Sauce mix tahini with 75ml water, juice of half lemon, one garlic clove, pepper and 2tbsp olive oil. Get it as thick as double cream by adding water as necessary.
Lentils bring lentils to boil in 250ml water, reduce heart and simmer for twenty minutes, covered, until completely soft. Remove from heat and stir in bulgar. Leave for twenty minutes, covered, so grains can plump.
Cook carrots with sugar and pepper in the carrot juice, or water. When completely soft, drain, mash and mix with lentils.
sauté onion until completely soft. Add cumin, paprika and remaining garlic and cook for a further two minutes. Sir in pepper paste and tomato purée. Cook for another thirty seconds. Stir into lentils. Mix in juice of one lemon, half the coriander, seasoning and two tbsp olive oil.
Shape into balls, about the size of half a walnut. Indentation in one side for the pomegranate. The remaining coriander mixes with the salad leaves and is tossed with the last of the lemon juice and olive oil. Put on a serving plate, place koftes on top and drizzle with tahini.
