Zesty Turkish Kısır (Bulgur Salad)
271kcal
Ingredients
- 1 cup Fine Bulgur
- 1 cup Boiling Water
- 1 small Onion (finely diced)
- 2 tbsp Tomato or Pepper Paste
- 3 tbsp Vegetable Oil
- 1 tsp Sumac (or Lemon Zest)
- 1 tsp Red Pepper Flakes
- 1 tsp Sweet Paprika
- 5-6 Lettuce leaves (finely chopped)
- 1 medium Carrot (grated)
- 3 Green Onions (finely sliced)
- 1 medium Cucumber (diced)
- 1 medium Tomato (diced)
- 2 tbsp Pomegranate Molasses (or Balsamic Glaze)
- Salt (to taste)
Equipment
- Large Mixing Bowl: With a lid to allow the bulgur to steam and soften.
- Small Skillet: For sautéing the onion and paste mixture.
- Sharp Knife: Essential for finely dicing the fresh herbs and vegetables.
- Box Grater: For shredding the carrot.
Method
- Place the fine bulgur in a large bowl and pour the boiling water over it. Stir and cover tightly.
- While the bulgur rests, sauté the diced onion in oil in a skillet until translucent.
- Add the paste and spices to the onions. Cook for 2 minutes to release the aromas.
- Add the warm paste mixture to the softened bulgur and mix thoroughly until evenly colored.
- Allow the bulgur mixture to cool completely before adding the chopped vegetables.
- Fold in the lettuce, green onions, grated carrot, cucumber, and tomato.
- Drizzle with pomegranate molasses and salt. Toss well and serve at room temperature.
Nutrition
Calories271kcalCarbohydrates40gProtein6gFat11gSaturated Fat2gPolyunsaturated Fat6gMonounsaturated Fat2gTrans Fat0.1gSodium104mgPotassium544mgFiber9gSugar8gVitamin A5671IUVitamin C17mgCalcium56mgIron2mg
Notes
For the most authentic flavor, use a mix of tomato and hot pepper paste. If you find the salad a bit dry, don't be afraid to add a little more olive oil or an extra squeeze of fresh lemon juice right before serving to brighten up the flavors!