Mauritanian-style Lentil Balls

Ingredients

In this Mauritanian adaptation of Mercimek Köfte, we incorporate Mauritanian spices and herbs to infuse the lentil balls with the unique flavors of Mauritanian cuisine. Additionally, we adjust the cooking techniques and ingredients to align with the culinary traditions of Mauritania. We alse have the original recipe for Mercimek köfte, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 cups (470ml) water 2 cups (470ml) water
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh cilantro, finely chopped 1/4 cup (15g) fresh cilantro, finely chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 15g
• Fiber: 10g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the red lentils under cold water and drain.
2. 2.
   In a medium-sized saucepan, bring the water to a boil. Add the lentils and cook until tender, about 15-20 minutes. Drain any excess water.
3. 3.
   In a large mixing bowl, combine the cooked lentils, chopped onion, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, cayenne pepper (if using), fresh parsley, fresh cilantro, lemon juice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Allow the mixture to cool for a few minutes, then shape it into small balls or patties.
5. 5.
   Heat olive oil in a frying pan over medium heat. Fry the lentil balls until golden brown on all sides, approximately 2-3 minutes per side.
6. 6.
   Once cooked, transfer the lentil balls to a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Mauritanian-style Lentil Balls warm or at room temperature. They can be enjoyed on their own or served with a side of Mauritanian salad or sauce.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are tender but not mushy. Overcooking can result in a texture that is too soft for the lentil balls.
• Fresh herbs — Finely chop the fresh parsley and cilantro to ensure even distribution of flavors throughout the lentil mixture.

Tips & Tricks

• For added flavor, you can toast the ground spices in a dry pan before adding them to the lentil mixture.
• If the lentil mixture is too wet to shape into balls, add a small amount of breadcrumbs or flour to bind it together.
• Serve the Mauritanian-style Lentil Balls with a squeeze of fresh lemon juice for a tangy kick.

Serving advice

Serve the Mauritanian-style Lentil Balls as a main course accompanied by a side of Mauritanian salad or sauce. They can also be served as an appetizer or part of a mezze platter.

Presentation advice

Arrange the Mauritanian-style Lentil Balls on a platter and garnish with fresh herbs such as parsley or cilantro. Serve with lemon wedges on the side for an attractive presentation.