Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly and cook them in 3 cups of water until very soft, about 15 minutes, then drain any excess water completely.

2. 2

   In a large mixing bowl, combine the cooked red lentils with 0.5 cup of fine bulgur, 1 grated medium onion, 3 minced cloves of garlic, 0.5 cup of chopped fresh parsley, and 0.25 cup of chopped fresh mint.

3. 3

   Add 2 tablespoons of harissa paste, 1 tablespoon of sumac, 1 teaspoon of ground cumin, 0.5 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the lentil mixture.

4. 4

   Mash all ingredients thoroughly with your hands or a potato masher until well combined and a cohesive mixture forms, then let it rest for 15 minutes for the bulgur to soften.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or fryer to 350°F (175°C) for deep-frying.

6. 6

   Form the lentil mixture into small patties, about 1.5 inches in diameter and 0.5 inch thick, ensuring they are firm and hold their shape.

7. 7

   Carefully deep-fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through, ensuring not to overcrowd the pot.

8. 8

   Remove the fried mücver with a slotted spoon and place them on a paper towel-lined plate to drain excess oil, then serve immediately.