A hearty, spicy bulgur salad made by kneading fine bulgur with pepper paste, fresh vegetables, and pomegranate molasses. A classic for tea time and large gatherings, the salad is also served wrapped in lettuce leaves.
Pour the boiling water over the fine bulgur, cover, and let stand until the bulgur absorbs the water and swells.
While the bulgur is still warm, add the tomato and pepper pastes. Knead by pressing with your palm so the pastes coat each grain.
Add the tomatoes, cucumber, scallions, parsley, pomegranate molasses, lemon juice, olive oil, red pepper flakes, cumin, and salt. Toss thoroughly.
Serve the salad with lettuce leaves; diners can wrap it in lettuce if they like.
Important: Pour boiling water over the fine bulgur, cover, and let it swell; soaking it in too much water can make it mushy. Add the paste and liquids while the bulgur is still warm so the flavors blend more fully. Contains wheat gluten; this recipe is vegan. Check packaged ingredients for other allergens.
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