Spicy meatless bulgur köfte (Çiğ köfte)

1. Pour 250 ml of boiling water over the bulgur and leave for 15 minutes to swell.

2. Put it in a large bowl and add the pepper paste, tomato purée, isot, very finely grated onion and garlic, cumin, salt and pepper.

3. With wet hands, knead vigorously for at least 15-20 minutes until the bulgur softens and forms a smooth, cohesive mass; add a little water if needed.

4. Knead in the pomegranate molasses and olive oil, then the very finely chopped spring onions and parsley.

5. Squeeze portions in your fist to form elongated köfte with finger marks.

6. Serve with lettuce leaves and lemon wedges: wrap a köfte in a lettuce leaf and squeeze lemon over it.

Tip: The original was made with raw minced meat, but today the meatless version is the most widespread and the safest. If you have no isot, use sweet paprika with a little chilli.