1 cup Turkish bulgur, small grain, washed and drained
1 cup red lentils, washed and drained
1 large onion, finely chopped
1/2 cup sunflower oil
2-3 tbsp tomato paste
2 tbsp cumin
1 lemon juice
1 tsp salt
1/2 cup parsley, chopped
Cook the red lentils with 2 1/2 cups of water at low heat. When there's a small amount of water left, add the bulgur. Stir and and continue cooking until all the water evaporates. Cover and put aside.
In another medium-size pot, saute the onion with sunflower oil. Then add all the remaining ingredients, except parsley. Also add in the lentil and bulgur mixture. Cook at medium heat, stirring occasionally, until the mixture becomes doughy and starts to leave the sides of the pot. This should take about 8-10 minutes. Place a clean kitchen towel across the top of the pot on the rim and cover. Let it cool down.
Mix in the parsley and using your hand, give them the shape shown in the picture. Keep refrigerated and serve on green salad leaves.
* This is a vegetarian dish.