Turkish Bulgur Salad With Parsley & Mint (Kisir)

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1 cup fine bulgur (No. 1)

1 heaping tablespoon Turkish hot pepper paste (see Resources)

1 heaping tablespoon tomato paste

1 cup thinly sliced green onions (white and green parts)

1 cup coarsely chopped Italian parsley

1/2 cup coarsely chopped fresh mint

1 fresh Anaheim chile, halved lengthwise, seeds and ribs removed, then sliced thinly crosswise

1/3 cup extra virgin olive oil

-- Juice of 1 large lemon (about 1/4 cup)

1 tablespoon pomegranate molasses (see Resources)

1 teaspoon kosher salt, or more to taste

-- Butter lettuce leaves

-- Coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo pepper (see Resources)

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