Pitta of fried sardines and salmon cooked with pomegranate with kisir: the Kurdish recipes of Melek Erdal

Kurdish cuisine is a tapestry, just like the Kurdish people. We absorb and imprint on the spaces we inhabit. It is no coincidence that our symbolic fruit is the pomegranate, the sum making it all. Even when opened and scattered, it is full of gem-like seeds. As a Kurd born in Istanbul and raised in London, I have used food to connect, preserve the past and form a new community. Today's dishes have flavors that have survived long journeys to distant places simply because they are delicious.

Pomegranate and Sumac Salmon with kisir ( thin bulgur salad, top of photo)

Kisir salad is a staple in Turkish homes: a celebration of spring and summer and all the fresh herbs that 'they bring. Salmon, to me, is a very London lunch that I've spiced up here with Middle Eastern flavors.

Preparation 20 minCooking 15 minFor 2 people

For the salmon2 salmon fillets (about 120g each)2 tsp of olive oilSalt and black pepper½ tsp sumac½ tsp Aleppo pepper flakes2 tsp pomegranate molasses

For the kisir190 g fine bulgur 1 tsp salt, chili pepper aleppo, dried mint, black pepper1 heaped tbsp salça (tomato and pepper paste) - you can also use regular sun-dried tomato paste6 tbsp olive oilJuice of half a lemonA handful of parsley finely chopped2 spring onions, finely chopped5-6 leaves romaine lettuce, cut into 1cm pieces1 tomato, diced100g pomegranate seedsPomegranate molasses, to drizzle

Add the bulgur and spices in a bowl and stir in enough boiling water to cover. Cover with a tea towel or a tray to trap the steam and allow to cook thoroughly.

Add the salça to the bulgur with the olive oil and the juice of lemon and mix well with your hands, kneading almost as you would with dough.

Add the parsley and spring onions and stir and mix again thoroughly, crumpling and kneading. Add the lettuce and tomato, toss gently, then sprinkle with pomegranate seeds.

For the salmon, heat the oven to 210 C (190 C fan)/400 F / gas 6½. Brush the salmon with a drizzle of oil, sprinkle with salt, pepper, sumac and Aleppo pepper flakes, brush with pomegranate molasses and bake for 10-12 minutes.

Serve the salmon with the kisir. I suggest drizzling with a little extra pomegranate molasses and mixed green leaves on the side.

Crispy Sardines and Herbed Potato Pitta