Spicy bulgur salad (Kısır)

1. Put the fine bulgur in a bowl, pour over 300 ml of boiling water, cover and leave for 15 minutes to swell.

2. While still warm, add the tomato purée and pepper paste and massage them in thoroughly by hand until the bulgur is evenly red.

3. Let it cool, then add the finely chopped spring onions, parsley, mint and the finely diced tomatoes.

4. Stir in the pomegranate molasses, lemon juice, olive oil, cumin, chilli flakes and salt.

5. Chill for at least 30 minutes so the flavours can mingle.

6. Serve on lettuce leaves: spoon it into a leaf and eat it like that.

Tip: An afternoon snack from south-east Turkey, a favourite at girls' tea parties. Pomegranate molasses gives it its signature sweet-sour flavour – don't skip it.