Crispy lahmacun bulgur bowl

Method

1. Bring the water, butter and some of the salt to the boil in a 16 cm saucepan on high heat. Stir in the bulgur, cover, turn down to low heat and cook for 12 min. When all the water has been absorbed, turn off the heat, leave covered for 10 minutes, then fluff gently with a fork.

   Add in this stepCoarse bulgur 120 gWater 240 mlButter 10 gSalt ¼ tsp

   high heat→low heat

2. While it rests, make the toppings. Mix the yogurt with a little finely grated garlic and a pinch of salt. Cut the tomatoes into 1 cm cubes, slice the red onion thinly and toss it with half the sumac, and roughly chop the parsley.

   Add in this stepPlain yogurt 100 gGarlic cloves ¼Salt ⅛ tspTomatoes 1Red onion ½Flat-leaf parsley 10 gSumac ½ tsp

3. Heat the olive oil in a 24 cm frying pan on medium-high heat for 1 minute, add the mince, season with salt and press it down firmly with a spatula into a wide flat layer. Leave it alone for 5 min until a deep brown crust forms underneath, then turn and break it into rough pieces; those crisp bits are the whole point. If the pan is small for 4 servings, cook it in two batches.

   Add in this stepOlive oil 1½ tbspMinced beef or lamb 200 gSalt ¼ tsp

   medium-high heat

4. Lower the heat to medium heat, add the chopped onion, the rest of the garlic, the tomato purée, pul biber and cumin and cook for 3 min, stirring. It's ready when the paste turns deep red, the pan sizzles almost dry and the meat shows no pink at all.

   Add in this stepOnion ½Garlic cloves ¾Tomato purée (paste) 2 tspTurkish chilli flakes (pul biber) 1 tspGround cumin ½ tsp

   medium heat

5. Spoon the bulgur into bowls and top with the meat on one side and the tomatoes, sumac onions and parsley on the other, then add a spoonful of garlic yogurt. Drizzle with pomegranate molasses, sprinkle with the remaining sumac and serve with lemon wedges to squeeze over.

   Add in this stepPomegranate molasses 1 tspLemon ½Sumac ½ tsp