Place the Fine Bulgur in a large heatproof bowl. Boil the Water and pour it over the bulgur until just covered; stir, cover tightly and let sit for 10–15 minutes until the bulgur has absorbed the liquid and is tender.
While the bulgur rests, mix the Tomato Paste and Pepper Paste into a small bowl with a few tablespoons of warm water to loosen them into a smooth sauce.
Fluff the swollen bulgur with a fork and stir in the tomato/pepper paste mixture along with 2–3 tablespoons of Extra-Virgin Olive Oil and the Fine Sea Salt to taste so the grains are evenly colored and seasoned.
Finely chop the Onion and Green Onions. If the onion is sharp, rinse briefly under cold water or soak in cold water for a few minutes and drain; then add both to the bulgur.
Finely chop the Flat-Leaf Parsley and Mint Leaves, and dice the Tomatoes and Cucumber. Add all to the bulgur for a bright, herb-forward base.
Mince the Garlic and stir in along with a generous squeeze of Lemon Juice, a splash (about 1–2 tablespoons) of Pomegranate Molasses for sweet-tart depth, and season with Pul Biber, Ground Cumin and Black Pepper. Adjust salt and acidity to taste.
Toss everything thoroughly until well combined. Drizzle a little more Extra-Virgin Olive Oil if the mixture seems dry, and let the kısır rest for 10–20 minutes so the flavors meld; taste and correct seasoning before serving.
To serve, arrange the Lettuce leaves on a platter and heap the kısır onto them or serve in a bowl. Garnish with Lemon Wedges for extra brightness and offer additional olive oil or pomegranate molasses on the side if desired.
