Kisir

Ingredients

• 1 1/2 cups fine bulgur
• 2 1/2 cups boiling water
• 2 tbsp tomato paste
• 1 tbsp red pepper paste, or extra tomato paste
• 1/4 cup pomegranate molasses
• 1/4 cup olive oil
• 1/2 tsp chile flakes
• 1 tsp ground cumin
• 4 spring onions, finely sliced
• 1 cup chopped parsley
• 2 tbsp chopped mint
• 1 tomato, finely diced
• Juice of 1 lemon
• Salt to taste
• Lettuce leaves, for serving

Before you cook

• Place the fine bulgur in a large bowl.
• Finely slice the spring onions, chop the parsley and mint, and dice the tomato.

Steps

1. Pour the boiling water over the bulgur, cover the bowl, and let it sit undisturbed for 15 minutes until fully absorbed and tender.
2. Fluff the bulgur with a fork.
3. Add the tomato paste, pepper paste, pomegranate molasses, and olive oil while the bulgur is still warm, and mix thoroughly so every grain is coated.
4. Stir in the chile flakes and cumin.
5. Let the mixture cool to room temperature.
6. Fold in the spring onions, parsley, mint, and diced tomato.
7. Add the lemon juice and salt, and toss well.
8. Taste and adjust with more pomegranate molasses or lemon juice for balance.
9. Serve mounded on a plate with lettuce leaves for scooping.