Step 1

Place the lentils in a medium-large saucepan with 2 cups of water and bring it to a boil over high heat. Reduce the heat to medium-low and simmer. Skim the surface to remove any scum, and continue simmering for 30 minutes — stirring vigorously between occasionally and frequently to encourage the lentils to break down and to prevent the mixture from sticking to the pan and scorching on the bottom. The mixture should be a thick paste. If it isn’t yet, simmer up to ten minutes more, stirring in a splash of water if necessary to keep it stirrable. Remove from the heat and set aside to cool a bit.

Step 2

While the lentils are cooking, place the bulgur in a small bowl, cover with 1 cup hot water and soak 10 minutes. Don’t over-soak, or the bulghur will get mushy; you want a bit of texture. Drain well and set aside.

Step 3

Also while the lentils are cooking, heat the oil in a medium sauté pan or skillet over medium heat until shimmering. Add the chopped red onion, reduce the heat to medium-low, and cook them just past the soft-and-translucent stage, until they’re starting to turn golden on the edges. Remove from the heat and set aside.

Step 4

Scrape the cooked lentils into a large mixing bowl. Add the bulghur, red onions, scallions, parsley, cumin, salt, paprika and cayenne and use your hands to combine the ingredients thoroughly. Taste and adjust the seasoning, adding salt and/or cayenne as you like. Set the mixture aside while you prepare the salad garnish.

Step 5

For the salad garnish, combine the cucumber, bell pepper, sliced scallions, diced tomato, parsley leaves, lemon juice, salt, sumac and cumin in a medium bowl. Taste and adjust the seasoning, adding salt, lemon juice, and/or cumin as desired.

Step 6

Form the kofte: Chef the lentil-bulghur mixture for consistency: You want it to be stiff enough to be moldable, but not dry or crumbly. It should be about as thick as Tollhouse cookie dough. If it’s too dry, you can add a little water (knead in well to combine). If it’s too sticky, let it sit a few more minutes to dry out. Wet your hands, and form the mixture either into balls (about 1 ounce / 28 g each, about the size of ping-pong balls) or into long, thumb-shaped forms. Arrange them on a platter with the salad garnish in a small bowl in the center. Scatter chopped parsley over the kofte and either serve immediately, or later at room temperature.