Boil the red lentil with water in a medium pot over medium heat until the red lentils are fully cooked and absorb most of the water. Take off from the heat.

Add fine bulgur to the red lentil pot and mix them. Close the lid and rest for about 20 minutes until fine bulgurs absorb remaining water on it.

Heat the olive oil in a large pan, then add the onions and saute them. After the onions are cooked well, add the tomato and pepper paste, spices and salt to the pan. Saute them together for a few minutes then set it aside.

Mix together red lentil and bulgur mixture, lemon juice, onion mixture, and spring onion in the same pot until it reaches a non-sticky consistency.

Take a walnut-sized piece of the mixture and shape it by squeezing it with your hands so that balls take the shape of your fingers