This is my take on a classic Turkish dish that resonates with variations all over the Levant. Serve it with little gem lettuce leaves as part of a mezze selection.
Place the onions and olive oil in a large pan and sauté on a medium heat for about 5 minutes, or until translucent. Add the tomato purée and stir with a wooden spoon for 2 minutes. Add the tomatoes and simmer on a low heat for a further 4 minutes. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.
Next, add the molasses, lemon juice, parsl