Steps

Start by cooking the lentil. In a saucepan combine lentil and hot water. Bring to a boil on high heat,then allow to simmer on low, about 7-10 minutes. Check, stir a few times to see if the water is about to evaporate

When barely any water is left ,add bulgur, mix and turn off the heat. Allow to sit about 15-20 minutes, the bulgur will soften by that time

While that’s getting ready prepare the tomato paste. In a fry pan sautée the onions until golden brown, add tomato and pepper paste, spices

Add the paste to lentil and mix well to incorporate, salt to taste. Allow to cool down before you add chopped greens and lemon juice

Shape the lentil kofte with medium ice cream scoop or by hands

Serve over finely chopped lettuce leaves

Steps

1. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
2. In the bowl of a food processor fitted with a dough blade or a large bowl, combine flour, salt, sugar, yeast with water, and olive oil until dough comes together. On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours.
3. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using.
4. Divide the dough into 2 equal pieces. Cover one half. On a lightly floured surface, roll the other half into a large, thin circle. Spread half of the tahini evenly over the circle. Sprinkle with 1/3rd of the cinnamon sugar. There are two ways to form the dough. One way is to create a hole in the center of the circle. Gently, but tightly, roll and stretch the dough from the center hole towards the outside edges. Cut the rope circle into 4-6 equal pieces. The circle can also be rolled end to end, gently stretched/rolled to increase the length, then cut into 4-6 equal pieces.
5. Gently roll and stretch each piece until it is doubled in length. Coil the rope tightly, end to end, into the shape of a snail. Flatten the coil lightly, then roll into a thin circle 4-5 inches wide, about 1/3 inch thick. Repeat with remaining pieces, then remaining dough half.
6. Place the rolls 1-2 inches apart on prepared baking sheet. Brush the tops with olive oil. If desired, sprinkle with remaining cinnamon sugar and sesame seeds.
7. Bake in preheated oven until golden, 12-15 minutes.

Steps

To make the filling

1. Chop the onions.
2. Cook the onions: two methods can be used. You can either cook them in two tablespoons of water until translucent, or you can fry them  in clarified butter or oil till  golden. At this point, you can either not cook them further, or cook them until they caramelize. I chose to fry them until caramelized.
3. Add the spices, the currants and the nuts. Add enough tahini to make a nice and moist filling. If you cooked them in butter, reduce the tahini to one or two tablespoon. If you cooked them in water, add more tahini, up to 3/4 cup.

To make the shells

1. Soak the chick peas in 6 cups of water for one  full day (24 hours)
2. Drain the water. Add fresh water and boil them for about  30 minutes. Remove the pot from the heat and place in the sink and add a bowl of ice cubes on top. With your fingertips rub the chick peas and remove their skins and discard; (getting rid of the skins helps make a smooth dough)
3. Boil the potato and peel.
4. Place the chick-peas and potato in a food mill (or processor),  add  white pepper and salt,  the tahini, mix till mashed and doughy. Set aside. (I added turmeric as well)

To make the topig

1. Weigh the dough and divide into 4 equal balls. Divide the cheesecloth into 4  12-inch squares.
2. Place the cheesecloth on a work surface. Put the topig in the middle of the cheesecloth. Flatten with your hands to form an even 9  inch circle. (you can use a piece of plastic wrap on top to help roll it out)
3. Place the filling in the middle of the dough. Lift the corners of  the cheesecloth underneath to help close it up and seal it well, forming a round ball of dough.
4. Tie the topig with a piece of kitchen string. Repeat with the 3 others.
5. Boil about 2 quarts of water with a teaspoon of salt. Drop the topigs in the water and let them simmer gently for about 10 minutes. Remove from the water, drain for a few minutes  and let them cool in the fridge for a few hours and up to 24 hours. Remove the cloth.
6. Serve by covering each topig with olive oil and some lemon slices. Sprinkle cinnamon or paprika lightly over the topig. Cut the topig in half, then in individual slices.
7. Pass extra lemon juice and olive oil in small decanters or make a quick dressing and pour over the topig. Provide extra lemon quarters or garnish with lemon slices.