Spiced Turkish Red Lentil Kofte (Mercimek Koftesi)

Combine the rinsed red lentils and water in a saucepan. Bring to a boil, then reduce heat to low and simmer for 12 to 15 minutes, stirring occasionally, until the lentils have completely broken down into a thick mush and absorbed all the water.

Remove the pot from the heat immediately and stir in the fine bulgur wheat. Cover tightly with a lid and let it sit for 15 minutes. The residual heat will cook the bulgur perfectly.

While the bulgur steams, heat the olive oil in a skillet over medium heat. Saute the diced onion until soft and golden, about 6 minutes. Add the tomato paste, pepper paste, cumin, Aleppo pepper, and black pepper. Cook for 2 more minutes, stirring constantly until fragrant.

Add the onion-spice mixture to the lentil-bulgur pot along with the salt. Knead the mixture vigorously with your hands or a wooden spoon for 2 to 3 minutes until it becomes smooth, cohesive, and slightly sticky.

Let the mixture cool until it is comfortable to handle. Stir in the green onions, parsley, and lemon juice.

Take a walnut-sized portion of the mixture, squeeze it in your palm, and shape it into an oval torpedo shape with a pointed end, pressing your index finger along the length to create the traditional ridge.

Arrange the kofte on a serving platter lined with lettuce leaves. Serve with lemon wedges for squeezing over the top.