Kısır - Turkish Bulgur Wheat Salad Recipe
A light bulgur wheat salad perfect for summer and packed with zingy flavour
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Servings 6
Ingredients
- 1 coffee mug fine bulgur wheat
- 2 tomatoes (deseeded & cut into small chunks)
- 1 bunch spring onions (trimmed, cleaned & chopped into small pieces)
- 1 cucumber (centre removed & finely chopped)
- 1 red capsicum pepper (deseeded & chopped into small pieces)
- ½ bunch flat leaf parsley (stems removed & finely chopped)
- 2 dessert spoons tomato paste (or red pepper paste)
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- ½ fresh lemon (juiced)
- 1 teaspoon dried mint
- 1 pinch salt
Instructions
- Pour the bulgur wheat into a bowl (the bulgur will expand so make sure the raw bulgur only fills round half of the bowl).
- Meanwhile, boil some water and dissolve the salça (tomato paste) in 2 cupfuls of boiling water.
- Pour over the bulgur wheat and cover tightly with a clean tea towel or cloth for 10 minutes or so until the bulgur wheat goes soft throughout.
- Take a large serving bowl and add the spring onion, chopped red pepper and cucumber.
- Check the bulgur wheat is soft, fork through it to fluff it up and add to the salads in the bowl.
- Now add the parsley.
- Add salt, mint and chilli flakes (chilli flakes are optional).
- Mix it all together.
- Now add the lemon juice, pomegranate molasses (nar ekşisi) and olive oil and mix again.
- Just before serving, mix in the tomato chunks.
Notes
- Please note that calories per serving are approximate
Nutrition
Serving: 6Calories: 430kcalCarbohydrates: 71gProtein: 15gFat: 29gFiber: 17gSugar: 2g
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