Bulgur is not boiled for lentil kofta; it is added to the hot lentils, covered, and left to rest, where it swells by absorbing their water. That is because fine bulgur has already been parboiled and dried during production; it needs only water and time. Boiling it also makes it fall apart and turns the kofta mixture mushy. The mixture sets during this resting period, and kneading begins afterward.
Fine bulgur, also called kofta bulgur, is already cooked before it reaches the kitchen. During production, wheat is parboiled, dried, and then ground; the grain we have is cooked wheat that has lost its water. So it needs to regain the water it lost, not to be cooked. When it meets a hot liquid, it swells on its own and softens; it does not need to go on the heat at all. That is why fine bulgur is considered an ingredient that needs to absorb water, rather than a grain that needs to be cooked. This same quality also makes it suitable for direct use in bulgur salad.
Boiling it therefore gives the wrong result. If an already cooked grain stays in water for a long time, it falls apart; instead of a grainy mixture, you get a sticky, doughy mass. The kofta will not hold its shape in your hand and will fall apart on the plate. The same problem occurs if the bulgur absorbs too much water; once the texture is ruined, it is difficult to fix. Adding more bulgur to a doughy mixture will not solve the problem either; the grain ratio will be off and the kofta will turn out dry. So add the bulgur to the lentils all at once, in the measured amount, rather than little by little.
The right method is to use hot lentils. Cook the red lentils until they absorb their water, then take them off the heat and immediately add and stir in the bulgur. Cover the pot and leave the mixture to rest. During this time, the bulgur absorbs the water from the lentils and swells. A rest of about half an hour is enough for most recipes; the mixture cools until it is comfortable to handle. Move the pot off the burner and onto the counter, because a mixture left on a hot burner starts drying out on the bottom.
Adjust the texture at this stage. If the mixture is dry and the bulgur still feels firm between your teeth, add a few spoonfuls of hot water, stir, and let it rest a little longer; cold water will not do the same job. If it is too wet, add a little more bulgur and extend the resting time. Make the decision while the mixture is still warm; as it cools, its texture tightens up a little on its own. To check it, take a piece and squeeze it in your palm; the mixture is ready if it holds its shape without falling apart.
The type of bulgur also determines the result. Use only fine bulgur for kofta; pilaf bulgur has larger grains, so it will not soften in the same amount of time and will feel gritty in the mixture. If the package does not state the type, check the grain size. Add the onion, tomato paste, and spices after the resting period; onion added earlier releases its water and ruins the texture. If you wet your hands with cold water from time to time while kneading, the mixture will not stick to them and will be easier to shape.
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