سلطة البرغل

Place 3 tablespoons of olive oil in a frying pan over heat.

Add the chopped onion and sauté until soft.

Add the red pepper paste and tomato paste and stir well.

Add a pinch of salt and cumin and mix the ingredients.

Add 1 cup of hot water and bring the mixture to a boil.

Add 1 cup of fine bulgur and remove from heat.

Add 0.5 cup of additional hot water, cover the mixture, and let it sit for 15 minutes until the bulgur grains soften.

After the bulgur cools, place it in a plate and add the chopped tomato, parsley, lettuce, and mint.

Add 3 tablespoons of olive oil, lemon juice, and 2 tablespoons of pomegranate molasses, then mix well.

Place lettuce leaves on a serving plate, put the salad on top, and garnish with a little walnut, a mint leaf, a drizzle of olive oil, and some pomegranate molasses.