Ingredients:
25g fine bulgur wheat (köftelik)
150g cherry tomatoes, or other very good sun-ripened tomato, finely chopped
2 tbsp lemon juice
200g flat-leaf parsley, thick stalks removed, finely chopped (c. 85 g/3 oz net weight)
25g mint leaves, leaves only, finely chopped
2–3 spring onions, finely chopped or ½ red onion, finely chopped
½ large pomegranate, seeds only
1 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil
little gem lettuce, leaves separated (or other lettuce) to taste
salt and freshly-ground black pepper, to taste
Method:
In a bowl, mix together the bulgur wheat, tomato, lemon juice and a little seasoning. Set aside until the bulgur has softened (about 5-10 minutes). Meanwhile, chop the herbs.
Mix the herbs, onion, pomegranate with the bulgur wheat and tomato mixture. Add the pomegranate molasses and extra-virgin olive oil and mix again. Season to taste.
Serve immediately using small lettuce leaves as bowls, or serve in a bowl with lettuce leaves on the side.
Add some ground allspice and cinnamon for a more spiced flavour
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