Zubereitung

1. 1

   Put the bulgur in a bowl, pour over the boiling water, cover and let it swell for 15 minutes until the water is absorbed.

2. 2

   Add the tomato paste, pomegranate molasses, olive oil and the juice of the lemon to the warm bulgur and knead thoroughly by hand until everything is evenly colored red.

3. 3

   Finely chop the parsley and slice the spring onions into thin rings. Mix both through the bulgur and season with salt.

4. 4

   Let the kisir rest for 10 minutes to develop, then serve with lettuce leaves for scooping.