Put the bulgur in a small bowl, add the boiling water, and stir to moisten all the grains. Cover and set aside for at least 30 minutes.
Step two: Mix the bulgur
Place the bulgur and all of the other ingredients in a large heavy baking dish, large wide bowl, or similar container. Wearing latex gloves, mix, squeeze, and knead the ingredients together. When they come together, they will be wet and loose at first. Continue mixing and kneading, pulling the mixture toward you to form a lump at the end or side of the dish or bowl nearest your body and then, using the heel of your hand, smoosh and spread it away from you. After a few minutes, the bulgur will begin to release its starch and the mixture will thicken and stiffen. Continue kneading until it is a homogeneous almost-paste (you will still feel individual grains of bulgur if you rub the paste between your thumb and forefinger) that holds together when squeezed, about 10 minutes total. Refrigerate, covered, for at least 4 hours and up to 6 days.
Step three: Form the köfte
Wearing gloves, use one or both hands to form a heaping tablespoon of the bulgur mixture into a rough ball. Be firm when handling the mixture so that the köfte doesn’t fall apart. Place the bulgur ball at the edge of your palm, where it joins your second and third fingers, and squeeze it into a finger-printed oblong by forming a fist. If the köfte falls apart, you weren’t firm enough when forming the ball. Place on a plate or platter and repeat with the remaining bulgur mixture. Cover and refrigerate for at least 1 hour before serving.