For the cig kofte patties:

1. Combine the bulgur, boiling water and 1 tsp of salt in a big mixing bowl. Stir, cover with plastic wrap or a towel and let stand for 10 min. Then fluff with a fork.
2. Chop the onion and place in a bowl with 1 tsp of salt. Cover with icy water and let stand for 10 min. Then drain, rinse under running water and dry between sheets of paper towels. It’s an important step to reduce the bitterness of the chopped onion so don’t skip it!
3. Add the chopped onion, paste, olive oil, molasses, half of the lemon juice and spices to the bulgur.
4. Using an immersion/hand blender on low speed, mix the bulgur mixture for 3 min. If your blender is overheating, use your hands to finish mixing the bulgur. It should form a sticky paste that holds its shape when pressed.
5. If the cig kofte paste is too dry and crumbles, add the rest of the lemon juice and mix again. If it’s still too dry and doesn’t hold its shape, you can slowly pour a bit of cold water and mix until you reach the desired consistency.
6. Finely chop the parsley, add to the paste and combine. Taste and adjust the seasoning accordingly.
7. To make the cig kofte patties, take a handful of the mixture and squeeze tightly with your fingers. If the mixture is too sticky, wet your hands before shaping the patty. If you still can’t shape patties because the dough is too wet, soak an additional 50g (⅓ cup) of bulgur in 50ml (¼ cup) of boiling water, cover, wait for 10 min, and mix it in with the blender.  
8. Repeat to make about 20 cig kofte patties. Place on a serving plate and refrigerate the çig kofte patties for 15 min.

For the wraps:

1. In the meantime tear up the lettuce leaves, wash and dry them. Slice some pickles and quarter the other lemon.
2. Place everything on the table; the lettuce leaves, sliced pickles, dürüm/lavaş (tortillas), pomegranate syrup, lemon quarters and the cig kofte patties so that everyone can help themselves and make their wraps.