Anyone scrolling through Dublin’s food delivery apps late on a weeknight has probably seen a dish called “mercimek köfte” and wondered what on earth it is. These Turkish lentil balls are a staple of meze spreads – packed with red lentils, bulgur, walnuts and fresh herbs – yet rarely explained on menus.

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Main ingredients: red lentils, bulgur, walnuts, fresh herbs ·
Typical serving size: 3 pieces per order ·
Serving temperature: room temperature or cold ·
Common accompaniments: cacik, Turkish salad, lemon wedges ·
Estimated calories per piece: 80–100 kcal

Quick snapshot

1Confirmed facts
2What’s unclear
3Timeline signal
4What’s next
Key facts about mercimek köfte
Attribute Value
English Name Turkish Lentil Balls
Main Ingredients Red lentils, bulgur, walnuts, fresh herbs
Serving Temperature Room temperature or cold
Common Accompaniments Cacik, Turkish salad, lemon
Origin Turkey, especially southeastern regions

What is mercimek köftesi made of?

Key ingredients

  • Red lentils (Wikipedia (free encyclopedia))
  • Fine bulgur wheat (Bela Cafe (Dublin restaurant menu))
  • Tomato paste or puree
  • Fresh parsley, mint, spring onions
  • Crushed walnuts (Bela Cafe)
  • Olive oil, paprika, cumin, black pepper

The base is simple – red lentils cooked down and mixed with bulgur – but the herbs and walnuts give it texture and freshness. Most recipes also include a squeeze of lemon and a drizzle of olive oil.

The upshot

For Dublin diners, the key detail is that walnuts are common but not universal – if you have a nut allergy, ask before ordering. The dish is naturally vegetarian and can be vegan if the yogurt side is skipped.

Common variations

  • Some versions add pomegranate molasses for sweetness (BBC Good Food (recipe publisher))
  • Regional Turkish recipes vary the spice mix; southeastern styles use more isot pepper
  • Texture ranges from soft and spreadable to firmer, more shaped patties

The implication: when you order “mercimek köfte” at different Dublin restaurants, you’ll likely get the same core ingredients but subtle differences in moisture and spice.

What is Mercimek Köftesi in English?

English names used in menus

  • Turkish lentil balls – most common translation (Bela Cafe)
  • Lentil köfte – a hybrid name that appears on many Dublin takeaway menus
  • Red lentil patties – sometimes used by delivery platforms

Why not just “lentil balls”?

The word “köfte” in Turkish means “meatball,” but the dish contains no meat. Calling it “lentil meatballs” can confuse diners who expect animal protein. “Lentil balls” is accurate but loses the cultural context. The trade-off: many Dublin restaurants stick with the Turkish name and add a short English description.

What this means for you: scanning a menu for “mercimek köfte” is more reliable than looking for an English name, which may not appear.

What is the difference between cig kofte and mercimek kofte?

These two Turkish dishes are often confused because they look similar – oval, bulgur-based patties. But the ingredient list tells a different story.

Four key differences, one pattern: raw vs. cooked.

Feature Çiğ köfte (raw meatball) Mercimek köfte (lentil balls)
Main protein Raw minced meat (beef/lamb) Cooked red lentils
Bulgur treatment Bulgur soaked in oil and spices, not cooked Bulgur mixed with cooked lentils
Pepper used İsot (Urfa pepper) – earthy, mildly spicy Paprika or cayenne
Dietary suitability Not vegetarian; raw meat requires immediate serving Vegetarian, can be vegan
Serving temperature Room temperature Room temperature or cold
Common accompaniments Lettuce, lemon, pomegranate molasses Cacik, Turkish salad, lemon

The implication: if you’re vegetarian, mercimek köfte is your choice. Dublin Turkish restaurants nearly always distinguish them on the menu, but ask if the “köfte” is made with meat or lentils.

What to watch

Some fast-food kiosks label lentil balls as “vegetarian köfte” but may add trace meat stock. At sit-down Dublin venues like Bodrum Dublin (Bodrum Dublin (official site)), the dish is clearly vegetarian.

Is mercimek köftesi eaten hot or cold?

Serving temperature

  • Traditional Turkish meze culture: mercimek köfte is served at room temperature or chilled, never piping hot (Yuzu Bakes (recipe blog))
  • In Dublin, restaurants often plate it straight from the fridge; it can be cold when served

Best accompaniments

  • Fresh cacik (yogurt dip with cucumber and mint) (Bela Cafe)
  • Turkish salad (tomato, cucumber, onion, sumac)
  • Lemon wedges – a squeeze brightens the flavour

The pattern: mercimek köfte is intentionally served cold to contrast with hot meze like sigara börek or grilled items. Dublin restaurants typically follow this tradition.

What should I order at a Turkish restaurant?

Classic meze starters

Main courses beyond kebab

  • Pide (Turkish stuffed pizza) – under €15 at Sultan’s Grill (All the Food)
  • Imam bayildi (stuffed aubergine) – a vegetarian classic
  • Mixed grill for meat eaters

Desserts and drinks

  • Baklava – for sweetness after the herbaceous köfte
  • Turkish tea or ayran (salty yogurt drink) – cuts the richness

The takeaway: ordering mercimek köfte as a starter lets you taste the kitchen’s handling of fresh herbs and seasoning. Pair it with a warm main like pide or lahmacun for a balanced meal.

Clarity section

Confirmed facts

  • Mercimek köfte is vegetarian and contains no meat (Wikipedia)
  • Its main ingredients are red lentils, bulgur, walnuts, and fresh herbs (Bela Cafe)
  • It is served cold or at room temperature (Yuzu Bakes)
  • Available in Dublin Turkish restaurants (e.g., Bodrum Dublin, Cafe Istanbul, Sultan’s Grill, Bela Cafe) (Bodrum Dublin, Cafe Istanbul)

What’s unclear

  • Exact historical origin – regional variations complicate a single origin story (Wikipedia)
  • Calorie count varies by recipe; estimates range from 80 to 100 kcal per piece (Nutritionix)
  • Whether Dublin Turkish restaurants use walnuts consistently – call ahead to confirm

“Bulgur wheat mixed with crushed roasted walnut, tomato puree, fresh mint, parsley, spring onions, olive oil, paprika pepper served with cacik and Turkish salad.”

— Bela Cafe menu description (Bela Cafe, Dublin)

“These Turkish lentil köfte are packed with flavour and make a great vegetarian starter.”

— BBC Good Food recipe (BBC Good Food)

For Dublin diners looking for a lighter, vegetarian meze, mercimek köfte is a reliable choice – but knowing how to order it (ask for it cold, check if it includes walnuts, and pair it with cacik) makes the experience far more rewarding. The alternative: sticking with familiar kebabs and missing out on one of Turkey’s most subtle, herb-driven dishes.

Additional sources

allthefood.ie, ubereats.com, seamless.com, tripadvisor.com

For those who enjoy Turkish lentil balls in German cities, the dish is also gaining popularity across Europe with variations in local ingredients.

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Frequently asked questions

Is mercimek köfte gluten-free?

No – bulgur is made from wheat, so it contains gluten. For a gluten-free version, some home cooks substitute quinoa, but traditional restaurant recipes use bulgur.

Can I refrigerate mercimek köfte?

Yes. It keeps well in the fridge for 3–4 days. In fact, the flavours meld overnight. Serve it cold or let it sit at room temperature for 10 minutes.

What does mercimek köfte taste like?

Earthy red lentils, nutty bulgur, fresh herbs, and a hint of spice. It’s not spicy hot – more savoury with a lemon kick.

How long does mercimek köfte last in the fridge?

Stored in an airtight container, it stays fresh for 3–4 days. The texture may soften slightly over time.

Are there vegan versions of mercimek köfte?

The base is vegan (lentils, bulgur, herbs). Many restaurants serve it with a side of yogurt (cacik), but you can ask for it without.

What is the best drink to pair with mercimek köfte?

Ayran (salty yogurt drink) or a glass of Turkish tea. The acidity of ayran cuts the richness; tea complements the herbs.