Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
This dish is Yasmin Khan’s version of kisir, a Turkish bulgur salad that traditionally uses a hot pepper paste known as biber salçasi to add heat. In this recipe from Khan’s cookbook Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, she recommends substituting a little extra Aleppo-style pepper if you can’t find it. Pomegranate molasses adds enough sour-sweet flavor to round out the dish. Serve it in a large salad bowl, or nestle scoops of it in lettuce leaves.