Kisir (Spicy Bulgur Salad in Lettuce Cups)

Kisir (Spicy Bulgur Salad in Lettuce Cups)

from bonappetit.com

Ingredients

  • 5 Dressing
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. pomegranate molasses
  • 1 Tbsp. plus 1½ tsp. double-concentrated tomato paste
  • 1 tsp. Aleppo-style pepper
  • tsp. biber salçasi (Turkish hot pepper paste) or more Aleppo-style pepper to taste
  • 1 Kosher salt, freshly ground pepper
  • ½ Salad and assembly
  • 3 cup bulgur
  • 1 cup raw walnuts
  • 3 small ripe tomatoes, cored, finely chopped
  • 1 Persian cucumber, finely chopped
  • 1 scallions, finely chopped
  • ¼ cup parsley leaves, finely chopped
  • cup mint leaves, finely chopped
  • 2 cup pomegranate seeds

Directions

  1. 1

    Whisk oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi in a small bowl to combine; season dressing with salt and black pepper.

  2. 2

    Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.

  3. 3

    Meanwhile, toast walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a cutting board. Let cool slightly, then finely chop.

  4. 4

    Add walnuts, tomatoes, cucumber, scallions, parsley, mint, and pomegranate seeds to bulgur and toss well; season with salt and pepper.

  5. 5

    Arrange lettuce leaves in a single layer on a platter and spoon some salad into each leaf.