Turkish Bulgur Salad

This Turkish Bulgur Salad (Aka Kisir) is going to be your new favorite salad! It’s unlike other salads because it’s mostly made from Bulgur Wheat, which is very filling. Recipe is from Cookin’ with Mima and makes 6 servings.

Ingredients

• 2 cups Bulgur Wheat dry (use fine or medium; avoid using coarse or extra-coarse bulgur, since the cooking instructions are different)

• 3 cups boiling water

• 1/4 cup tomato paste

• 2 tablespoons roasted red pepper paste

• 1 tsp. Salt or more to taste

• 1/4 cup olive oil I used Turkish Olive Oil

• 1 cup cucumber diced

• 1 red bell pepper diced

• 3/4 cup green onion chopped

• 1/3 cup fresh parsley chopped

• 3/4 tsp. Cumin powder or 7 spice

• 1 lemon juiced

• 2 tbps. pomegranate molasses

• 1/3 cup purple onion optional

• 2 tablespoons Jalapeño Pepper optional if you like spicy

Instructions

1. 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.

2. Meanwhile dice and chop all your ingredients.

3. 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.

4. Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.

5. 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.

6. Serve right away or cool in the fridge to serve cold.

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