28min 4 ppl
Kisir (Turkish Bulgur Salad)
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 6g
Carbs 30g
Fats 9g
About this dish
This ruby-red Turkish bulgur salad gets its punch from tomato paste and Aleppo pepper worked through softened grains, then lightened with crisp cucumber, tomato and a forest of fresh herbs. A drizzle of pomegranate molasses ties the sweet, sour and spicy notes together.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Cucumberfinely diced1 whole
- Cherry tomatoesfinely diced150 g
- Spring onionsfinely sliced4 stalk
- Flat-leaf parsleyfinely chopped20 g
- Fresh Mintfinely chopped10 g
- Lemon juicefreshly squeezed2 tbsp
- Romaine lettuceto serve8 leaf
Tins & Jars
- Tomato paste3 tbsp
Dried Goods
- Bulgur wheatfine grade200 g
- Walnutsroughly chopped, to serve30 g
Spices & Seasonings
- Aleppo pepper1 tbsp
- Fine sea salt1 tsp
Oils & Condiments
- Extra-virgin olive oil4 tbsp
- Pomegranate Molasses1 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Place the bulgur wheat in a heatproof bowl and pour over just-boiled water to cover by 1cm.
Approx. 3 minutes
2
Cover the bowl and leave the bulgur to stand for 15 minutes, until softened and all the water is absorbed.
Approx. 2 minutes
3
Stir the tomato paste, Aleppo pepper and olive oil through the softened bulgur until evenly coated.
Approx. 4 minutes
4
Finely dice the cucumber, cherry tomatoes and spring onions.
Approx. 6 minutes
5
Finely chop the parsley and mint.
Approx. 4 minutes
6
Stir the diced vegetables and chopped herbs through the bulgur.
Approx. 3 minutes
7
Squeeze over the lemon juice, drizzle with pomegranate molasses, season with fine sea salt and toss well.
Approx. 3 minutes
8
Pile the kisir onto a platter, scatter over the walnuts and serve with the romaine lettuce leaves for scooping.
Approx. 2 minutes
