Kisir (Bulgur Salad)
A tangy, herb-packed Turkish bulgur salad mixed with tomato paste, pomegranate molasses, green onions, parsley, and fresh vegetables. Plan ahead: allow 30 minutes for the bulgur to hydrate and the flavors to meld.
Ingredients
- 2 cups fine bulgur wheat
- 2 cups boiling water
- 1/4 cup tomato paste
- 2 tbsp pomegranate molasses (or 1 tbsp lemon juice + 1 tsp sugar)
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 6 green onions (scallions), thinly sliced
- 1 cup flat-leaf parsley, finely chopped
- 2 ripe tomato, finely diced
- 1/2 English cucumber, finely diced
- 1/2 tsp ground cumin
- 1/2 tsp Aleppo pepper or crushed red pepper flakes
- 1 tsp salt
Instructions
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1
Place 2 cups fine bulgur wheat in a large heatproof bowl. Pour 2 cups boiling water over it, stir briefly, cover tightly with a plate or plastic wrap, and let stand for 15 minutes until all the water is absorbed.
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2
Fluff the bulgur with a fork. While still warm, stir in 1/4 cup tomato paste, 2 tbsp pomegranate molasses (or 1 tbsp lemon juice + 1 tsp sugar), and 1/4 cup extra-virgin olive oil until the bulgur is evenly coated and reddish in color.
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3
Add 3 tbsp fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp Aleppo pepper or crushed red pepper flakes, and 1 tsp salt. Mix well and taste for seasoning — the salad should be tangy and slightly spicy.
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4
Add 6 thinly sliced green onions (scallions), 1 cup finely chopped flat-leaf parsley, 2 finely diced ripe tomato, and 1/2 finely diced English cucumber. Fold gently to combine.
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5
Cover and refrigerate for at least 30 minutes to let the flavors develop before serving. Serve at room temperature or chilled.