Kısır (Turkish Bulgur Salad with Pomegranate Molasses)

Ingredients

• 250 g bulgur, the finest grade you can find
• 3 dl water, boiling
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 4 tbsp olive oil
• 3 tbsp pomegranate molasses
• 3 tbsp lemon juice
• 1 tsp aleppo pepper
• 1 tsp ground cumin
• 1 tsp salt
• 5 spring onion, thinly sliced
• 6 tbsp fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 cucumber, deseeded and finely diced
• 2 tomato, deseeded and finely diced

Method

1. 1.

   Soak the bulgur — Put the fine bulgur in a large bowl, pour the boiling water over it, stir once and cover tightly with a plate. Leave for 25-30 minutes, until the grains have swollen, are tender to the bite and no water is standing in the bottom of the bowl.

2. 2.

   Whisk the pepper dressing — Whisk the tomato paste, red pepper paste, olive oil, pomegranate molasses, lemon juice, aleppo pepper, cumin and salt into a loose, glossy dressing. It should taste sharper than seems sensible on a spoon — the bulgur will blunt it considerably.

3. 3.

   Work the dressing in by hand — Break the bulgur up with a fork, pour the dressing over and work it in with your hands for a full minute, rubbing the grains between your fingers until every one is stained coral red and slick with oil. Hands do this far better than a spoon.

4. 4.

   Fold in herbs and vegetables — Fold in the spring onions, parsley, mint, cucumber and tomato with a light hand, lifting rather than stirring, so the vegetables stay in distinct pieces instead of being mashed into the grain.

5. 5.

   Rest, then sharpen to taste — Let the salad sit for 15 minutes so the flavours settle, then taste and sharpen it with more lemon juice or pomegranate molasses. Serve cool or pack it straight into boxes — it keeps three days in the fridge and is better on the second day.