Kisir (Turkish Bulgur Salad)
This classic Turkish summer mezze is light, satisfying, and best served cold. Try to allow 30 minutes or so to chill in your fridge.
Servings: 6
Ingredients
- 2 cups fine or extra fine bulgur
- 2 cups boiling water, plus more if needed
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 cup tomato paste
- 3 tablespoons Turkish red pepper paste
- 1 teaspoon Urfa pepper or red pepper flakes
- 1/2 teaspoon ground cumin
- Kosher salt
- 2 tablespoons pomegranate molasses
- 1/2 lemon, juiced
- 6 green onions
- 3 ripe but firm Roma tomatoes
- 1 cup chopped fresh parsley, plus more for garnish
Instructions
- Cook the bulgur. Place the bulgur in a mixing bowl and pour about 1 cup of the boiling water over it and stir. The bulgur should immediately absorb the water. Pour the remaining water, enough to just cover the bulgur. Cover the bowl and set aside until the bulgur is tender and has absorbed all of the water, about 15 minutes.
- Prepare the paste. In a small pan over medium heat, heat the olive oil with the tomato paste, Turkish pepper paste, Urfa Biber, cumin, and a big dash of salt. Stir until the pastes have melted and combined.
- Pour the paste mixture over the bulgur. Add the pomegranate molasses, lemon juice, and a drizzle more olive oil. Mix well (or knead with gloved hands as is traditional) until the bulgur is fully coated in the paste.
- Cool. Set the bulgur in the fridge to cool while you chop the rest of the ingredients.
- Prepare the veggies and herbs. Trim and finely chop the green onions (both white and green parts). Dice the tomatoes–if they are too soft or watery, you may want to halve them and squeeze out the seeds over your sink before chopping.
- Mix the kisir salad. Once the bulgur has fully cooled, mix in the chopped onions, tomatoes, and parsley. Taste and adjust seasoning to your liking.
- Finish and serve. Garnish with more fresh parsley and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the bulgur, olive oil, pomegranate molasses, and spices used in this recipe.
- Serve on its own, or top in lettuce cups.
- Swap the tomatoes for fresh pomegranate seeds depending on the season.
Nutrition
Calories: 272.1kcal | Carbohydrates: 47.2g | Protein: 7.5g | Fat: 8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.3g | Sodium: 174.3mg | Potassium: 569mg | Fiber: 10.7g | Sugar: 7g | Vitamin A: 1615.9IU | Vitamin C: 28.7mg | Calcium: 54.1mg | Iron: 2.9mg
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