Kisir
A bright, herb-forward ruby bulgur salad with a sweet-tart dressing, perfect for potlucks, weeknight dinners, or as a refreshing mezze option.
Ingredients
For the bulgur salad
- 2.5 cups fine bulgur wheat Use fine bulgur for the best texture.
- 2.5 cups boiling water Pour over bulgur to hydrate.
- 0.25 cups extra virgin olive oil Use good quality olive oil.
- 0.33 cups tomato paste
- 0.25 cups Turkish red pepper paste Use mild or spicy; substitute with a mix of tomato paste and harissa if unavailable.
- 2 cloves garlic, minced
- 1.5 teaspoons Urfa Biber Or use 0.5 teaspoon red pepper flakes for heat.
- 0.75 teaspoons ground cumin
- 0.5 teaspoons kosher salt
- 1.5 tablespoons unsweetened pomegranate molasses Key for that sweet-tart flavor.
- 3 tablespoons fresh lemon juice About 1 large lemon.
- 1 teaspoon ground sumac Adds citrusy tang.
- 1 bunch green onions About 8, finely sliced.
- 4 firm Roma tomatoes finely diced
- 1 English cucumber finely diced
- 1 red bell pepper finely diced
- 1.5 cups fresh flat-leaf parsley Finely chopped.
- 0.5 cups fresh mint Finely chopped.
Instructions
Preparation
- Put the fine bulgur in a large mixing bowl. Pour boiling water over it, stir once, and cover tightly. Let sit for 15 to 20 minutes until the bulgur is tender.
- While the bulgur hydrates, warm the olive oil in a small skillet over medium-low heat. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and Turkish red pepper paste along with Urfa Biber, ground cumin, and kosher salt. Cook for 2 to 3 minutes until aromatic.
- Uncover the bulgur and mix the warm paste into the bulgur until evenly coated and ruby-colored. Let cool slightly.
- In a small bowl, whisk together pomegranate molasses, fresh lemon juice, and ground sumac until smooth.
- Finely slice the green onions and dice the tomatoes, cucumber, and red bell pepper into small pieces. Finely chop parsley and mint.
Assembly
- Pour the dressing over the cooled bulgur and fluff with a fork. Gently fold in the vegetables, green onions, parsley, and mint.
- Cover and refrigerate for at least 30 minutes for flavors to meld. Serve chilled or at room temperature.
Notes
For gluten-free, substitute with finely cracked quinoa or cooked millet. Store in the refrigerator for up to 4-5 days.