Turkish Bulgur Salad
This Turkish Bulgur Salad (Kisir) is a delicious and refreshing salad made with cooked bulgur wheat, and then mixed with a medley of fresh vegetables, aromatic herbs, and a tangy, savory dressing.
Servings: 4 servings
Ingredients
- 1 cup coarse wheat bulgur cracked and peeled (2 cups cooked)
- 1½ cups boiling water
- ¼ cup tomato paste
- 2 tbsps. roasted red pepper paste
- 1 tbsp water to add to the sauce
- 3 tbsps. olive oil
- 1 cup cucumber petite diced
- 1 small red bell pepper petite diced
- ½ cup green onion chopped
- ¼ cup fresh parsley finely chopped
- 2 tbsps fresh mint finely chopped
- ⅓ cup red onion sliced
- 2 tbsps. Jalapeño Pepper finely diced, OPTIONAL if you like it spicy
Dressing
- 1 tsp. cumin powder
- ¼ cup lemon juice 1 large lemon
- 2 tbps. pomegranate molasses
- 1 tsp paprika
- 2 tbsps. extra virgin olive oil
- 1 tsp. Salt or more to taste
- ½ tsp black pepper
Instructions
Bulgur
- Rinse the bulgur well until the water is clear and drain completely.
- In a pot, bring 1.5 cups of water to boiling point and add the bulgur. Stir the bulgur, and allow it to boil.
- Once the bulgur starts boiling, cover with the lid and reduce the heat to the lowest setting and allow it to cook for 15-20 minutes (cooking times vary per brand).
- Once cooked, remove from the heat and also remove the lid. Fluff the bulgur up using a fork and allow it to cool up for about 10 minutes.
Salad
- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, cumin, paprika, salt, and pepper. Set aside.
- Wash and chop all the veggies and set aside.
- Heat 3 tablespoons of olive oil in a shallow pan over medium-low heat. Add in the tomato and red pepper paste. Let the paste mixture simmer on low heat for 5 minutes. Remove from heat and add one tablespoon of water to the sauce and mix well.
- Add in the cooked bulgur to the sauce. Mix everything together to coat the bulgur well. Allow it to cool for about 10 minutes.
- In a bowl, add the bulgur and all the chopped veggies. Pour the dressing over the salad and mix well to combine. Taste and adjust salt as needed.
- Serve the Kisir Salad at room temperature or chilled, garnished with additional herbs and veggies like lettuce, olives, fresh tomatoes, chopped radish, onions or a side of protein.
Video
Notes
- Cooking Bulgur. Be sure to use only peeled cracked bulgur. If you use anything else, prepare according to package instructions.
- Fresh Ingredients. Use fresh, ripe vegetables for the best flavor. Fresh herbs are key to the vibrant taste of Kisir Salad. Don’t skimp on them!
- Adjust Seasoning. Taste and adjust the seasoning as needed. A bit more lemon juice or salt can make a big difference.
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 625mg | Potassium: 587mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1752IU | Vitamin C: 55mg | Calcium: 65mg | Iron: 3mg