Mercimek, or lentils, have long held a special place in both Turkish and Ottoman cuisine. From hearty soups to flavorful köftes, lentils—especially the red variety—have been a beloved staple across generations. Among the many dishes crafted from this humble yet nutritious legume, Sultan Mezesi stands out as a regal and comforting meze that brings both elegance and tradition to your table.
Sultan Mezesi is a creamy red lentil purée blended with caramelized onions, garlic, and a touch of lemon. What makes it truly special, however, is its rich topping: toasted pine nuts sizzled in olive oil and infused with mild red pepper flakes. The final touch of fresh parsley adds color and brightness to every bite.
This dish is more than just a meze—it’s a reflection of Ottoman kitchen sophistication, where simple ingredients are transformed into dishes worthy of sultans. It’s perfect as part of a shared appetizer spread or as a light yet satisfying bite on its own.
Sultan Mezesi is also naturally plant-based and easy to digest, making it ideal for a wide range of dietary needs. It’s a perfect example of how Turkish cuisine balances flavor, nutrition, and heritage with grace.
Whether you’re preparing a dinner for friends or just craving something nourishing and different, give this timeless recipe a try. You’ll find that its name isn’t just for show—it truly tastes like royalty.
Sultan Mezesi
Ingredients
For the Meze Base:
- 1 cup red lentils
- 2 cups water
- 5 drops lemon juices
- 1 onion – medium size diced
- 1 clove of garlic crushed
- 4 tbsp olive oil
For the Topping:
- 2 tbsp olive oil
- 2 tbsp pine nuts
- 1 teaspoon red pepper flakes
- 1/6 bunch of parsley leaves washed, drained and finely chopped
Instructions
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Cook the Lentils
Rinse the red lentils thoroughly and drain. Place them in a pot with 2 cups of water and bring to a boil. Cook until the lentils begin to soften.
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Simmer Until Creamy
Once they’re partially cooked, cover the pot and reduce the heat to low. Let the lentils simmer gently, stirring occasionally, until all the water is absorbed and they turn into a soft, purée-like texture.
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Sauté the Onion and Garlic
While the lentils are simmering, heat 4 tablespoons of olive oil in a separate frying pan. Add the diced onions and sauté until golden. Then add the crushed garlic and cook for another 30 seconds, just until fragrant.
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Mix It All Together
Add the cooked lentils to the onion and garlic mixture. Season with salt to taste and add a few drops of lemon juice. Stir well to combine all the flavors and remove from heat.
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Prepare the Topping
In a small saucepan, heat 2 tablespoons of olive oil. Add the pine nuts and toast them until they turn lightly golden. Stir in the red pepper flakes and let it sizzle for a few seconds, then remove from heat.
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Serve with a Finishing Touch
Spoon the lentil purée onto a serving plate. Drizzle the pine nut and pepper topping generously over it. Finish with a sprinkle of chopped parsley. Serve warm or at room temperature and enjoy this elegant, comforting meze.
