Kısır (Bulgur Salad)

Name: Kısır (Bulgur Salad)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 250g Fine Bulgur, köftelik bulgur; 250ml Water, boiling; 2 tbsp Tomato Paste; 1 tbsp Pepper Paste, acı/biber salçası; mild or hot; 6 Green Onions, thinly sliced; 1 small Onion, very finely chopped; optional but traditional; 1 bunch of Flat-Leaf Parsley, about 60 g; finely chopped; 15g Mint Leaves, fresh; finely chopped; 2 medium Tomatoes, deseeded and diced; 1 small Cucumber, diced; 1 clove of Garlic, minced; 4 tbsp Extra Virgin Olive Oil; 3 tbsp Lemon Juice, freshly squeezed; 2 tbsp Pomegranate Molasses; 2 tsp Pul Biber, Turkish/Aleppo pepper flakes; 1 tsp Ground Cumin; 1 1/2 tsp Fine Sea Salt, to taste; 1/2 tsp Pepper (Black), freshly ground; 8 leaves of Lettuce, Romaine or gem; Some Lemon Wedges

Kısır is a bright, herb-packed Turkish bulgur salad with a tangy, mildly spicy dressing that highlights tomato and pepper pastes, lemon, and pomegranate molasses. Finely textured bulgur soaks up a flavorful mix of olive oil and spices, then is tossed with crunchy vegetables and plenty of parsley and mint for a fresh, satisfying mezze or side dish. Serve chilled or at room temperature on crisp lettuce leaves with lemon wedges for squeezing.

Kısır is a bright, herb-packed Turkish bulgur salad with a tangy, mildly spicy dressing that highlights tomato and pepper pastes, ... Show more

Traditional Turkish Recipe

Health Grade

A- · Excellent

Rating

4.1

Time

45 min

Price

1,05 €

Calories

421 kcal

vegan

low calorie

quick

easy

meal prep

low sugar

Method

Prep the vegetables

Rinse the Green Onions, Flat-Leaf Parsley, Mint Leaves, Tomatoes, and Cucumber, then pat them very dry. Trim the roots from the green onions, thinly slice them, finely chop the parsley and mint, and if you are using it, mince the Onion as finely as possible so it blends into the salad. Cut the tomatoes in half, remove the seeds, and dice the flesh; dice the cucumber and mince the Garlic.

Soak the bulgur

Put the Fine Bulgur in a large bowl. Stir in the Tomato Paste and Pepper Paste, then pour over the Water while it is still boiling. Mix well so the grains are evenly tinted, cover the bowl, and let it sit for 15 minutes until the bulgur has absorbed the liquid and softened.

Whisk the dressing

In a small bowl, whisk together the Extra Virgin Olive Oil, Lemon Juice, Pomegranate Molasses, Pul Biber, Ground Cumin, Fine Sea Salt, and Pepper (Black) until the dressing looks glossy and smooth.

Combine the salad

Uncover the bulgur and fluff it with a fork, then add the chopped green onions, onion, parsley, mint, tomatoes, cucumber, and garlic. Make sure the bulgur is only warm, not hot, before you add the greens so they stay bright and fresh. Pour in the dressing and toss thoroughly, folding from the bottom up until everything is evenly coated and the salad looks fluffy and colorful.

Serve the kısır

Line a serving platter or shallow bowl with the Lettuce leaves, then spoon the kısır on top or tuck it into the leaves for easy scooping. Mound it lightly and serve right away at room temperature.