Turkish Fine Bulgur Salad with Mint and Parsley

Place the fine bulgur in a medium heatproof bowl. Pour the hot water over the bulgur, ensuring it's fully submerged. Cover the bowl tightly and let it soak for 20 minutes, or until the bulgur is tender and has absorbed all the water.

While the bulgur soaks, finely chop the fresh parsley, mint, and scallions. Set aside.

Once the bulgur is ready, fluff it with a fork. Add the tomato paste, olive oil, lemon juice, pomegranate molasses, salt, black pepper, and red pepper flakes (if using) to the bulgur.

Using your hands, gently knead the bulgur mixture for a few minutes. This helps to break up the bulgur slightly, incorporate the flavors deeply, and give the salad its characteristic texture.

Stir in the chopped parsley, mint, and scallions until well combined.

Taste and adjust the seasoning as needed. You might want more lemon, salt, or a hint more spice.

Serve Kisir chilled or at room temperature, perhaps with fresh lettuce leaves for scooping.