Kisir (bulgur wheat salad) recipe
 Kisir is a traditional Turkish bulgur wheat salad packed with fresh herbs and spices, finished with pomegranate molasses. 150g/5½oz kisirlik (fine) bulgur wheat2 tbsp olive oil500g/1lb 2oz onions, finely diced2 tbsp pul biber1 tbsp aci toz biber (hot Turkish paprika)1½ tbsp cumin seeds, toasted and crushed90g/3¼oz tatli biber salcasi (sweet pepper paste)60g/2¼oz tomato purée ½ tbsp caster sugar½ bunch fresh parsley, roughly chopped7 sprigs fresh mint, finely chopped 6 spring onions, sliced into bite-sized pieces3 pickled chilli peppers, finely sliced1 large beef tomato, chopped 4 tbsp pomegranate molasses1 lemon, juice onlypinch sea salt 150g/5½oz kisirlik (fine) bulgur wheat 2 tbsp olive oil 500g/1lb 2oz onions, finely diced 2 tbsp pul biber 1 tbsp aci toz biber (hot Turkish paprika) 1½ tbsp cumin seeds, toasted and crushed 90g/3¼oz tatli biber salcasi (sweet pepper paste) 60g/2¼oz tomato purée ½ tbsp caster sugar ½ bunch fresh parsley, roughly chopped 7 sprigs fresh mint, finely chopped 6 spring onions, sliced into bite-sized pieces 3 pickled chilli peppers, finely sliced 1 large beef tomato, chopped 4 tbsp pomegranate molasses 1 lemon, juice only pinch sea salt Method Place the bulgur wheat in a bowl with a mug of boiling water. Add a pinch of salt and cover the bowl with a lid or plate. Leave for a minimum of 10 minutes.Add a few splashes of olive oil to a wide-based frying pan over a high heat and, once hot, add the onions and season with salt. Cook for 20 minutes until the onions are slowly sweated and the sweetness is released but without dark caramelisation. Add the pul biber, aci toz biber and toasted cumin. Fry the spices for 2–3 minutes but don’t burn them.Add both the sweet pepper and tomato paste and fry for 5 minutes. Add the sugar and check the seasoning. Take the mix out of the pan and set aside to cool.Mix the bulgur wheat through the cooled onion mixture until it’s distributed evenly. Mix through the herbs, spring onions, pickled chilli peppers and tomato. Finish with some oil, the pomegranate molasses and the lemon juice before serving. Place the bulgur wheat in a bowl with a mug of boiling water. Add a pinch of salt and cover the bowl with a lid or plate. Leave for a minimum of 10 minutes. Place the bulgur wheat in a bowl with a mug of boiling water. Add a pinch of salt and cover the bowl with a lid or plate. Leave for a minimum of 10 minutes. Add a few splashes of olive oil to a wide-based frying pan over a high heat and, once hot, add the onions and season with salt. Cook for 20 minutes until the onions are slowly sweated and the sweetness is released but without dark caramelisation. Add a few splashes of olive oil to a wide-based frying pan over a high heat and, once hot, add the onions and season with salt. Cook for 20 minutes until the onions are slowly sweated and the sweetness is released but without dark caramelisation. Add the pul biber, aci toz biber and toasted cumin. Fry the spices for 2–3 minutes but don’t burn them. Add the pul biber, aci toz biber and toasted cumin. Fry the spices for 2–3 minutes but don’t burn them. Add both the sweet pepper and tomato paste and fry for 5 minutes. Add the sugar and check the seasoning. Take the mix out of the pan and set aside to cool. Add both the sweet pepper and tomato paste and fry for 5 minutes. Add the sugar and check the seasoning. Take the mix out of the pan and set aside to cool. Mix the bulgur wheat through the cooled onion mixture until it’s distributed evenly. Mix the bulgur wheat through the cooled onion mixture until it’s distributed evenly. Mix through the herbs, spring onions, pickled chilli peppers and tomato. Finish with some oil, the pomegranate molasses and the lemon juice before serving. Mix through the herbs, spring onions, pickled chilli peppers and tomato. Finish with some oil, the pomegranate molasses and the lemon juice before serving.