Red Lentil Balls

Mercimek köftesi is a staple of Turkish gather-around-the-table spreads — rolled by hand, served cool, and gone fast. Pick over and rinse 2 water glasses (about 400 ml / 1½ cups) of red lentils, then place them in a pot. Cover with water so the level sits about 4 finger-widths above the lentils. Once the lentils have cooked through and are fully soft, add 1 water glass of fine bulgur and stir to combine. Take the pot off the heat and let it rest, covered, until the bulgur absorbs the liquid and swells. Meanwhile, finely dice 1 onion and sauté in a pan with 5 tablespoons of margarine until softened and golden. Stir in 2 tablespoons of salça and cook for another minute or two. Transfer the lentil-bulgur mixture to a large bowl and pour the onion mixture over the top. Add 2 handfuls of chopped parsley, salt, and Aleppo pepper flakes to taste, then mix everything together thoroughly. Once cool enough to handle, shape into small oval patties by pressing and rolling in your palm. Serve on a platter with lemon slices and a few sprigs of parsley — a squeeze of lemon right before eating makes a real difference.