Kisir - Bulgur Salad with Pomegranate and Parsley
Fine bulgur only swells in hot water, it is never boiled. Then plenty of parsley, tomato paste and pomegranate molasses - the salad that appears whenever guests arrive in Turkey.
- 30 minutes
- 6 servings
- Side dish
- vegan
- nut-free
- lactose-free
- high in fibre
- vitamin-k-reich
- antioxidant
Ingredients
- 250 g Bulgur (fine bulgur, weighed dry)
- 40 g Tomato paste (traditionally half of it pepper paste (biber salcasi))
- 120 g Parsley (very finely chopped - this is the main ingredient, not a garnish)
- 80 g Spring onions
- 120 g Cucumber (finely diced)
- 150 g Tomatoes (finely diced)
- 40 g Pomegranate molasses
- 40 g Lemon juice
- 48 g Olive oil
- 4 g Paprika powder
- 3 g Mint (dried)
- 2 g Chilli flakes (pul biber)
- 6 g Salt
Instructions
- Put the bulgur in a bowl and pour over 300 ml boiling water. Cover and leave to swell for 20 minutes, then fluff with a fork.
- Work the tomato paste, olive oil, paprika, mint and pul biber into the still-warm bulgur with your hands until it is evenly red.
- Let it cool - only then add the vegetables, otherwise the parsley wilts.
- Fold in parsley, spring onions, cucumber and tomato.
- Season with pomegranate molasses, lemon juice and salt. Leave to stand for an hour.
- Serve cold, traditionally with lettuce leaves to scoop it up.
Warum Bulgur nicht gekocht wird
Bulgur is already cooked: the wheat is boiled, dried and only then cracked. In a salad it merely has to take up water again - boil it and you get porridge.
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