Ingredients

• 2 cup fine bulgur
• 3 tbsp tomato paste
• 2 tsp red pepper flakes
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp salt
• 4 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 bunch fresh parsley
• 3 piece green onions
• 6 piece lavash bread
• 12 piece lettuce leaves
• 1 piece lemon

Instructions

1. Prepare bulgur mixture

   Rinse fine bulgur under cold water until water runs clear, then drain completely. Place bulgur in a large mixing bowl and add 1½ cups boiling water. Cover tightly and let stand for 20-25 minutes until bulgur absorbs all water and becomes tender. Do not lift the cover during this time as steam is essential for proper cooking.

2. Make spice paste

   In a small bowl, combine tomato paste, red pepper flakes, paprika, cumin, and salt. Heat olive oil over low heat for 1-2 minutes until warm but not hot. Pour warm oil over spice mixture and stir vigorously for 30 seconds until smooth paste forms. Do not let oil get too hot or spices will burn.

3. Combine bulgur and spices

   Add spice paste to cooled bulgur and mix thoroughly with your hands for 5-7 minutes until mixture becomes cohesive and dark red throughout. Knead mixture vigorously by pressing and folding to develop proper texture. Do not skip the kneading time as this creates the characteristic dense texture.

4. Add herbs and seasoning

   Finely chop parsley and green onions into small pieces. Add to bulgur mixture along with pomegranate molasses and lemon juice. Knead again for 3-4 minutes until herbs are evenly distributed and mixture holds together when pressed. Do not add too much liquid at once or mixture will become soggy.

5. Rest the mixture

   Cover bowl with damp cloth and refrigerate for 30-45 minutes to allow flavors to meld and mixture to firm up. Remove from refrigerator 10 minutes before serving to bring to room temperature. Do not skip this resting period as flavors need time to develop properly.

6. Prepare vegetables

   Wash lettuce leaves and pat completely dry with paper towels. Cut lemon into wedges. Warm lavash bread over medium-low heat for 30 seconds per side until soft and pliable. Do not overheat bread or it will become brittle and crack when rolled.

7. Assemble wraps

   Place 2-3 tablespoons çiğ köfte mixture in center of each lavash. Add 2 lettuce leaves and squeeze lemon juice over filling. Roll tightly from one end, tucking in sides as you go. Wrap in parchment paper or foil to hold shape. Do not overfill wraps or they will split when rolled.

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