Barren

Salt

2 tablespoons of pomegranate molasses

In a mixing bowl, combine 1 cup of hot water and the tomato paste. Soak the fine bulgur in the hot water mixture, then add enough water to cover it. Cover with a paper towel and set aside to steep.

Add olive oil, lemon juice, salt, pepper, cumin, red pepper flakes, and sumac to the cooked bulgur and mix.

Add the crushed garlic and dried spices, and mix well with a wooden spoon, incorporating all the ingredients. Add the chopped herbs and diced tomatoes and mix again.