First, wash the red lentils in a wire mesh strainer and rinse them well. Put them in a saucepan and add the 3 cups of water. Turn the heat to high and bring to a boil.

Once the water boils, it will take 10 minutes for the lentils absorb most of the water and get meshed and fall apart. After the lentils are fully cooked, remove the saucepan from the heat. Make sure that there should be about 1/2 inch (1.5 cm) of water remains on top of the lentils. While the saucepan is still hot, add the fine bulgur and let the sauce pan cool aside.

While the lentil and bulgur mixture is cool aside, heat the olive oil in another pan and add the finely chopped onions. Cook the onions about 3 minutes and then add tomato paste, red pepper paste, red pepper flakes, cumin, black pepper to the pan and cook the mix additional 2 minutes.

Once the lentil and bulgur mixture is cooled, add the second pan's contents on top of them with finely chopped spring onions and parsley. Knead the mixture until all combined very well.

Take a walnut size of pieces from the mix and give cylinder shape and line up to the serving platter. Repeat until all the mixture is finished.