A classic Turkish meze made by kneading bulgur with tomato paste and pepper paste, with pomegranate molasses adding a sweet-and-sour balance. Fresh scallions and parsley brighten the kisir, which is served cold in lettuce leaves or in a bowl.
Put the fine bulgur in a wide bowl and add some hot water. Cover the bowl and let it rest for 10 minutes so the bulgur absorbs the water.
Thoroughly mix the tomato paste and pepper paste with olive oil until smooth and loosened, then add to the bulgur. Knead until the pastes are evenly distributed.
Add the grated onion, scallions, parsley, Turkish red pepper flakes, and cumin to the bulgur mixture. Press and knead it with your hands until it comes together like dough.
Add the pomegranate molasses and salt and mix one last time. Taste and adjust the balance if needed. The mixture should be soft enough to hold together when squeezed in your palm.
Spoon the kisir onto washed lettuce leaves, shaping it as you go. Drizzle with a few drops of olive oil if desired and serve immediately.
Important: Keep the bowl covered while the bulgur rests with hot water; otherwise, it may not swell enough and the kisir may be watery. Add the pastes gradually, tasting as you go; too much will increase both the saltiness and heat. Allergen: bulgur is made from wheat and contains gluten. Eat kisir the same day and do not leave it at room temperature for long.
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