Kisir

Ingredients

• 250 g fine bulgur wheat
• 280 ml hot water
• 2 tbsp Turkish red pepper paste
• 1 tbsp tomato paste
• 3 tbsp pomegranate molasses
• 80 g flat-leaf parsley
• 5 pieces spring onions, sliced
• 1 pieces cucumber, diced
• 3 tbsp lemon juice
• 5 tbsp olive oil
• 1 tsp dried mint
• 1 tsp chilli flakes

Steps

1. 1
   Put the fine bulgur in a bowl, pour over the hot water, cover and leave 20 minutes until every drop is absorbed.
2. 2
   Fluff it with your fingers rather than a fork, rubbing out any lumps — bulgur for kisir should be loose and separate.
3. 3
   While it is still warm, work in the pepper paste and tomato paste with your hands until every grain is stained red. Doing this warm is what lets the paste penetrate.
4. 4
   Add the olive oil, pomegranate molasses, lemon juice, dried mint and chilli flakes and mix well.
5. 5
   Let it cool to room temperature.
6. 6
   Fold through the parsley, spring onions and cucumber at the very end so they stay fresh.
7. 7
   Taste and adjust — kisir should be tangy and slightly sweet. Serve with lettuce leaves.