How to make it
4 steps. Take it one step at a time.
Place the fine bulgur
Place the fine bulgur in a large heat-proof bowl and pour the boiling water over it. Cover tightly with a lid or plastic wrap and let it sit for 15 minutes until the water is fully absorbed and the bulgur is tender.
15 minFluff the bulgur
Fluff the bulgur with a fork. Add the tomato paste, red pepper paste, salt, cumin, and red pepper flakes. Using your hands (wear gloves if preferred) or a sturdy spoon, knead and mix until the pastes are evenly distributed and the bulgur turns a consistent reddish color.
Pour in the extra virgin olive oil, pomegranate molasses, and fresh lemon juice
Pour in the extra virgin olive oil, pomegranate molasses, and fresh lemon juice. Stir well to incorporate the liquids into the bulgur mixture.
Add the finely chopped spring onions, parsley, and mint
Add the finely chopped spring onions, parsley, and mint. Gently fold them into the salad until well combined. Serve at room temperature or slightly chilled.
A little kitchen wisdom
Ensure you use 'fine' bulgur (köftelik bulgur) for the correct texture. If pomegranate molasses is unavailable, you can increase the lemon juice, though the flavor profile will lack that specific fruity tartness.
