Turkish Bulgur Salad With Parsley And Mint

• 1 cup bulgur fine, No. 1
• 1 tablespoon hot pepper paste heaping Turkish
• 1 tablespoon tomato paste heaping
• 1 cup sliced green onions thinly, white and green parts
• 1 cup Italian parsley coarsely chopped
• 1/2 cup chopped fresh mint coarsely
• 1 Anaheim chili fresh, halved lengthwise, seeds and ribs r
• 1 cup extra-virgin olive oil
• 1 lemon large, about 1/4 cup
• 1 tablespoon pomegranate molasses
• 1 teaspoon kosher salt or more to taste
• butter lettuce leaves
• red pepper Coarsely ground medium-hot, preferably Turkish Maras or Syrian

1. Place the bulgur in a large bowl and dampen it with 3/4 cup hot water. Cover with a kitchen towel and let it rest for about 10 minutes. Fluff it with a fork to separate the grains, then add the pepper paste and tomato paste and mix them in well with your hands so that all the grains are coated.
2. Add the onions, parsley, mint, Anaheim chili, olive oil, lemon juice, pomegranate molasses and salt. Mix well with your hands. Taste and adjust the seasoning.
3. Put the butter lettuce leaves around the edges of a large platter. Put the bulgur salad in the center. Top with a generous sprinkling of red pepper.
4. To serve, spoon some of the salad into the center of a lettuce leaf and fold like a taco.

bulgur fine, hot pepper, tomato paste heaping, green onions, italian parsley, mint coarsely, chili fresh, extravirgin olive oil, lemon, pomegranate molasses, kosher salt, butter, red pepper

Taken from www.yummly.com/recipe/Turkish-Bulgur-Salad-With-Parsley-and-Mint-1677560 (may not work)