Kisir (bulgur salad)

Put the fine bulgur in a large bowl. Mix the room temperature and boiling water to 45 to 55 C; pour in some, then the rest until the bulgur is just covered.

Cover with a plate and leave to steam about 20 minutes, mixing once a few minutes in.

Chop the white parts of the spring onions into thin rings; trim the soft green, and cut the rest of the greens into larger circles.

Remove the parsley stalks, roll the leaves into a tight bundle and slice into fine ribbons. Strip the mint leaves, roll like a cigar and slice into small ribbons.

Fluff the bulgur with a spoon or fork; it should be soft and a little bouncy, not dry or soggy. Transfer to a deep oven dish.

Wearing gloves, add the red pepper paste and tomato paste and knead by hand to one uniform color, about 10 minutes, until it clumps and stiffens.

Add the salt, cumin, pul biber and black pepper.

Pour over the pomegranate molasses and knead 2 to 3 minutes until evenly darkened; taste and adjust, adding more molasses or lemon.

Spread out the bulgur, pour over the olive oil and knead until absorbed and the bulgur softens.

Mix in the green onions, then break the bulgur into small clumps by hand. Briefly mix in the mint and parsley so they do not bruise.

Rest 15 to 20 minutes, or overnight, for a firmer texture and more developed flavor.

Line a plate with separated, cleaned baby gem lettuce leaves and drop the kisir over them in a pile; scoop it up with the leaves.