Kisir- Turkish bulgur salad is one of my favorite salads from Turkish cuisine
Bring bulgur with 400 ml water to a boil, remove from heat, and let it soak for about 20 minutes.
Wash the spring onions and cut them into rings.
Cut tomatoes and cucumbers into small cubes.
Wash herbs, dry well and chop finely.
Squeeze lemon and mix with olive oil, pomegranate molasses, paprika paste, and spices.
Add bulgur and the rest of the ingredients to the bowl and mix with the dressing.
The best way to eat bulgur salad is with a leaf of lettuce. Take a tablespoon of kisir and place it in the middle of a lettuce leaf and then roll it into a wrap.
Bulgur salad keeps up to 3 days in the fridge.