2 cups water
2 tbsp. red pepper paste
2 tbsp. tomato paste
1 tsp. salt
2 cups fine bulgur
1 bunch scallions, finely sliced
1/4 cup good olive oil
1 tbsp. pomegranate molasses
juice of 1 lemon
Romaine lettuce or Belgian endive
Mix the water, pepper paste, tomato paste, and salt in a saucepan and simmer for five minutes. Place the bulgur in a large mixing bowl, add the hot liquid, mix, and leave to cool. Mix in the scallions, oil, molasses, and lemon juice. Correct salt, cover bowl, and refrigerate for a few hours or overnight. Bring to room temperature before serving. Serve with Romaine or Belgian endive leaves, and eat by scooping up a bite of the salad with a small leaf or a piece of a large leaf.
This is a somewhat stripped-down basic recipe. Most versions include more vegetables, such as chopped parsley and/or mint, shredded lettuce, fresh tomato pulp, diced cucumber, or seeded fresh chiles sliced into thin strips. Black pepper and ground cumin are common additional seasonings.