20-Minute Kisir (Turkish Bulgur Salad)

Ingredients

• 2 tablespoons tomato paste
• 2 tablespoons sweet red pepper paste
• 1/4 cup extra virgin olive oil
• 1/4 cup pomegranate molasses
• 1/4 cup lemon juice (approx. 1 lemon)
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon Aleppo pepper (or 1/4 tsp chilli flakes)
• 2 cups fine bulgur (415 g)
• 2 cups boiled water (473 ml)
• 1 cup parsley (finely chopped)
• 1/2 cup green onion (finely chopped)
• 1/2 cup fresh mint (finely chopped)
• 3 Persian Cucumbers (finely chopped)
• 1 bell pepper (finely chopped)
• 1/2 cup pickles (finely chopped, optional)
• 1 tomato (finely chopped, optional)
• Lettuce leaves (iceberg or any other type)

Steps

1. 1

   Start by placing the fine bulgur in a medium bowl, then pour the hot water on top. Stir, then allow it to sit for 5 to 10 minutes while you prepare the rest of the ingredients.

2. 2

   To make the dressing: combine the olive oil, pomegranate molasses, lemon juice, red pepper paste, tomato paste and spices. Mix well to combine into a thick paste.

3. 3

   Once the bulgur is soft, place it in a large tray and pour the dressing on top. Use your hands to work the dressing into the bulgur, rubbing the grains together to ensure they fully absorb the flavours. Continue to do this until all the grains are red and saturated with the dressing.

4. 4

   Next, add the finely chopped herbs and vegetables. Mix well to combine. You can now serve immediately or allow it to rest in the fridge for a few hours for the flavours to develop even more.

5. 5

   You can serve in a bowl, or in lettuce cups.