Kisir is Turkey’s answer to Lebanon’s tabbouleh. They’re both built on a base of bulgur, but it’s lighter on the herbs and fuller in flavor courtesy of the savory-tart addition of pomegranate molasses to the dressing. It can be a light lunch on its own, a side dish for grilled chicken or kebabs, or a delicious addition to a summer evening meze platter. Try it. You’ll be delightfully surprised, as we were when we made it a few weeks ago.
Ingredients for Kisir Turkish bulgur salad
- 1 cup bulgur (fine or medium coarse grind)
- 1 cup boiling hot water
- 2 tbsp tomato paste
- 2 tbsp virgin olive oil
- 2 tbsp pomegranate molasses
- 2 tbsp lemon juice
- 2 tomatoes
- 1-2 Persian cucumbers or around half an English cucumber
- 4 tbsp chopped parsley
- 2 spring onions (scallions) or more to taste – optional
Instructions
- Put the bulgur into a heatproof bowl and cover with boiling water by around ½in/1cm. Set aside to absorb the water; between 10 minutes to an hour, depending on the grind of your bulgur.
- Meanwhile, make the dressing. Mix together the tomato paste, olive oil, pomegranate molasses, and lemon juice.
- Dice the cucumber and tomato into small cubes. Finely chop the parsley. Slice the spring onion into thin slices, if using.
- Once the bulgur has absorbed the water, drain off any excess then add the dressing and mix. Add tomato, cucumber, and parsley (plus onion, if using). Stir gently to mix.
- Allow to cool before serving or chill until needed (best served room temperature).
Serves 4 as an appetizer.
Recipe from carolinescooking.com
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