• 1 cup (175g) dry, fine bulgur wheat, also known as #1 grade
• 3 tablespoons (45g) double-concentrated tomato paste
• 2 teaspoons (8g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or an equal amount by weight
• 1 ½ cups (360ml) boiling water
• ¼ cup (60ml) extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 ¼ teaspoons Aleppo pepper, plus more for serving
• ½ teaspoon ground cumin seed
• 2 garlic cloves, minced
• 8 ounces (225g) fresh summer tomatoes, preferably heirloom (see note), cored and cut into large dice
• 1 ¾ ounces (3/4 cup, packed; 50g) coarsely-chopped mixed tender herbs and stems (about 1-1/2 packed cups picked
• herbs before chopping), such as parsley, mint, dill, cilantro, and purple basil (see note)
• 2 scallions (60g), thinly sliced
• 2 tablespoons (30ml) pomegranate molasses
• 1 tablespoon (15ml) fresh juice from 1 lemon
• ½ teaspoon freshly ground black pepper
• Whole green or red leaf lettuce leaves, from one large head, for serving

Step 1
In a large bowl, combine bulgur, tomato paste, and 1/2 teaspoon salt. Add boiling water and whisk until well
combined; set aside.

Step 2
In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add onions, 2 teaspoons Aleppo
pepper, cumin, and 1/2 teaspoon salt and cook, stirring regularly, until onions are softened and just
beginning to brown (although they will be naturally darkened by the Aleppo), about 10 minutes. Add garlic
and cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to prepared bulgur
and stir until well combined. Allow mixture to cool to room temperature, 30 to 60 minutes, then cover and
refrigerate until chilled, at least 30 minutes and up to 24 hours.

Step 3
Remove bulgur mixture from refrigerator. Set a colander or fine-mesh strainer in a large bowl. Add tomatoes
to prepared colander, season with 1/2 teaspoon salt, and toss to combine. Set tomatoes aside and allow to
drain for 20 minutes. Place mixed herbs and scallions in a small bowl and toss to combine.

Step 4
Once tomatoes have drained for 20 minutes, set aside 2/3 of the tomatoes for garnishing; reserve drained
tomato liquid. Add remaining 1/3 of tomatoes to prepared bulgur, along with reserved tomato liquid,
pomegranate molasses, lemon juice, 1/4 cup of herb mixture, remaining 1/2 teaspoon salt, and black
pepper. Stir gently until well combined. Add water as needed, 1 tablespoon (15ml) at a time, until mixture is
moist but still holds its shape when scooped. Season with additional salt, pepper, and lemon juice to taste.

Step 5
Transfer eetch to a serving platter or bowl, top with remaining tomatoes, sprinkle with 1 teaspoon of herb
mixture and remaining 1/4 teaspoon Aleppo pepper. Serve, passing remaining herb mixture, Aleppo pepper,
lettuce leaves, and lavash at the table.