For the ingredients:

Fine cracked wheat (bulgur)

Sea salt

Freshly ground black pepper

Red pepper flakes

Onion

Garlic

Cucumber

Tomatoes

Spring onions

Fresh flat-leaf parsley

Red pepper paste (salca), if not substitute for tomato purée

Extra virgin olive oil

Juice from lemon

Pomegranate syrup

Lettuce

For the topping:

Pomegranate syrup

Put the bulgur into a large bowl, add boiling water, and cover immediately with cling film, let it sit for around 20 minutes to absorb all the water

Chop all vegetables really small – tomatoes, cucumber, spring onion, parsley, lettuce and mix all in a bowl.

In a separate bowl chop garlic and onions.

Once the bulgur has rested, add the red paper paste, onions and garlic mixture, and mix thoroughly with your hands. Add lemon juice, then add all the vegetable mixture.

Then add freshly ground black pepper, red pepper flakes, olive oil, pomegranate syrup, sea salt.

Serve with pomegranate syrup on top and wrapped lettuce leaves.

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