Kısır

Method

1. 1

   Pour 300 ml of just-boiled water over the bulgur, cover, and let it swell for 15 minutes.

   💡 Fine bulgur only needs soaking, never cooking — boiled bulgur turns to mush.

2. 2

   Fluff the bulgur, then knead in the tomato paste, pepper paste and olive oil while it is still warm, until evenly brick-red.

   💡 Warm bulgur absorbs the pastes; cold bulgur just wears them.

3. 3

   Add the pomegranate molasses, lemon juice, pepper flakes and salt and mix well.

4. 4

   Fold through the green onions, cucumber, parsley and mint.

5. 5

   Rest 10 minutes for the flavors to knit, then serve with lettuce leaves for scooping.