• 200 g (7 oz) fine bulgur
• 60 ml (2 fl oz/¼ cup) extra-virgin olive oil
• 1 tablespoon tomato paste (to make your own, see)
• 1 teaspoon capsicum (pepper) paste (see)
• 3 large tomatoes
• 1 long green chilli
• 1 teaspoon chilli flakes
• 2 pickled cucumbers or gherkins
• 10 flat-leaf (Italian) parsley stalks, picked
• 10 mint leaves, chopped
• 5 spring onions (scallion(s))
• 2 tablespoons gherkin juice
• 1 teaspoon white pepper
• juice of 1 lemon
• 1 teaspoon pomegranate molasses (to make your own, see)

Bring 125 ml (4 fl oz/½ cup) of water to the boil water over high heat. Place the bulgur in a large bowl and pour over the boiling water. Leave to rest for 15 minutes. Stir the olive oil, tomato paste and capsicum paste into the bulgur.

Score a shallow cross in the base of each tomato, then transfer to a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge into cold water and peel the skin away from the cross. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Finely chop.

Slice the chilli and remove the stalk and the seeds. Finely chop. Finely chop the cucumbers, parsley leaves, mint leaves and spring onions. Add all the chopped ingredients to the bulgur and mix well. Finally, add the gherkin juice, pepper, lemon juice and pomegranate molasses. Stir and serve the kısır in the bowl for people to help themselves.