Kisir Salad

I love bulgar wheat and despite the onset of Autumn I still enjoy a nice, hearty salad. This recipe is cheap, easy and very tasty – it can be eaten hot or cold and lasts very well in the fridge. Bulgur wheat is a minimally processed whole grain and is packed with fibre and a decent amount of magnesium and iron. Kisir is a popular dish in Turkey and a sprinkling of pomegranate seeds will raise the dish to a very satisfying lunch!

350gr of fine bulgur wheat
240ml/8 fl oz hot water
1 x tbsp tomato paste
1 x tbsp red pepper paste
1 x tsp red pepper flakes
Juice of 1 medium lemon
2 x tbsp pomegranate molasses
3 x tbsp extra virgin olive oil
1 x red onion – very finely chopped
4 x spring onion – very finely chopped
4 x ripe tomatoes – finely chopped
small bunch of parsley – finely chopped
1 x tsp sea salt
1 x tsp ground black pepper

Pomegranate seeds to serve

I have taken the method from Ozlem’s Turkish table:

Mix the dry bulgur wheat, salt, ground black pepper, red pepper flakes (or paprika or chili flakes), tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.

Add the lemon juice and the pomegranate molasses together with the extra virgin olive oil. Stir in the remaining ingredients and combine thoroughly. Serve as a salad in a bowl garnished with pomegranate seeds.

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