STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.
HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.
SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.