2 cups red lentils
4 cups water
1½ cups fine bulgur
1 tsp salt
1 onion, finely chopped
Olive oil, for frying the onions.

Another onion and a small bunch of parsley for serving.
Or some thinly chopped spring onions.

Pick the lentils for any small stones and rinse thoroughly.
Boil them in water until very soft. About 30-40 min (or 10 min in a pressure cooker). The mixture should be thick.
Turn off the heat, add the bulgur, salt, stir and allow to stand.
You can add a teaspoon of ground cumin and one of paprika to the mixture if you like.

Cook the onion in oil until soft.
Add to the cooled lentils and bulgur.
Knead to mix the ingredients well together when they have cooled down.

Shape into oblong patties with your hands (it helps to dip your hands in cold water every once in a while) and arrange on a plate.

Finely chop the other onion with the parsley and serve with the patties to dip in to eat.

These patties go very well with a salad of finely diced tomatoes, cucumbers, red peppers, onions, parsley and mint, condimented with a tablespoon of sumac, the juice of one lemon and a a couple of tablespoons of water. And salt and pepper.