Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
The Turkish pantry
Parsley
Choose fresh leaves and use parsley as a real ingredient, not only a decoration.
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Flat-leaf parsley is the leaf form covered here. Curly parsley is a different leaf form; cilantro is a different herb.
Types & forms
Fresh flat-leaf parsley
Flat divided leaves; useful chopped into salads and lentil patties.
Fresh curly parsley
More curled texture; inspect and wash between the folds.
Dried or frozen parsley
Preserved forms for suitable cooked uses; they do not reproduce fresh leafy texture.
What to look for when buying
- Look for lively green leaves and crisp stems. Avoid yellowing, sliminess or a musty smell.
- Check the herb name. Similar-looking green bunches are not enough to distinguish parsley from cilantro.
Prepare & cook
- Rinse under cool running water and dry well. Remove coarse stems and chop the leaves and tender stems as the recipe directs.
- For lentil patties, add the fresh herbs at the recipe’s stated stage instead of cooking them with the onion.
Store it well
- Keep fresh parsley refrigerated, protected from drying, and use promptly.
- Freeze clean leaves in small portions for cooked dishes; thawed leaves lose their fresh firmness.
Substitutions depend on the dish
When only curly parsley is available
It can provide parsley flavor, but its texture differs. Chop to suit the dish.
When fresh parsley is a substantial salad ingredient
Dried parsley is not an equal handful-for-handful replacement. Choose fresh parsley or another recipe.
Nutrition
Fresh parsley [1]
| Nutrient | Amount |
|---|---|
| Energy | 36 kcal |
| Protein | 2.97 g |
| Total fat | 0.79 g |
| Saturated fat | 0.13 g |
| Carbohydrate | 6.33 g |
| Dietary fiber | 3.3 g |
| Total sugars | 0.85 g |
| Sodium | 56 mg |
| Cholesterol | 0 mg |
| Calcium | 138 mg |
| Iron | 6.2 mg |
| Potassium | 554 mg |
| Vitamin D | 0 µg |
A generic raw-food reference, not a separate analysis of every variety, prepared form or cooked dish. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Parsley is chopped into our mercimek köftesi and scattered through our piyaz. In these dishes it contributes a fresh herbal element alongside lemon and other ingredients.
Cook with Parsley
White Bean Salad with Tahini
Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.
Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Baba Ganoush
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
Baked Lamb and Eggplant Tray Kebab
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Beef Döner
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Bonito with Tomato and Onion
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
Borlotti Beans in Olive Oil
Borlotti beans with tomato, carrot, potato and garlic in a mellow olive-oil sauce.
Bread with Beef and Garlic Yogurt
Warm pide topped with garlic-mint yogurt, ground beef in tomato sauce and red-pepper butter.