Kısır — Turkish Fine Bulgur Salad

Ingredients

• 1 cup fine bulgur
• 1 cup boiling water
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 3 tbsp pomegranate molasses
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 scallions, sliced thin
• 1 Cucumber, diced small
• Big handful parsley and mint, chopped
• 1 tsp Aleppo pepper
• Salt, and lettuce leaves for scooping

Method

1. Pour the boiling water over the bulgur, cover, and leave 15 minutes until every grain is plump and no liquid remains. Fluff and let it cool to warm.
2. Work both pastes into the warm bulgur with your fingertips until the color is even and no streaks remain — this hands-on step is what makes it kısır rather than tabbouleh.
3. Add the pomegranate molasses, olive oil, lemon juice, Aleppo pepper, and a good pinch of salt and keep working until the grains are glossy and separate.
4. Fold in the scallions, Cucumber, and herbs at the last minute so they stay crunchy. Taste — it should be tangy first, sweet second, hot last. Serve with lettuce leaves as edible spoons.