Turkish Bulgur Salad
This Turkish Bulgur Salad (Kisir) is delicious and healthy. It's made of bulgur, which is very high in fiber, promoting better digestive and heart health.
In a bowl, soak the bulgur with the boiling water for 20-30 minutes, mixing occasionally until they are soft and tender. Bulgur should not be chewy.
Meanwhile dice and chop all your ingredients.
In a frying pan bring the olive oil, salt, tomato and pepper paste to simmer and keep cooking on low for about 5-7 minutes, stirring occasionally to form a creamy tomato paste base. Turn off the heat.
Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.
In a bowl, add in all the salad ingredients with the bulgur, pomegranate molasses, lemon juice and cumin. Taste to see if you prefer to add more salt.
Serve right away or cool in the fridge to serve cold.
- Don't skip soaking the bulgur. It will take between 20 an 30 minutes and will require a couple of stirs. The grains should be soft and tender, not chewy.
- Avoid using coarse or extra-coarse bulgur, since the cooking instructions are different. If that's what you have then be sure to follow the directions on the packet to prepare it.
- Make it ahead of time. Once the salad has cooled to room temperature, transfer it to an air tight container and it will keep well for 3 days in the fridge.
Serving: 1g | Calories: 346kcal | Carbohydrates: 68.3g | Protein: 12.4g | Fat: 2.8g | Saturated Fat: 0.4g | Sodium: 407mg | Fiber: 6.9g | Sugar: 4.1g