Bulgur Salad (Kisir)
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g bulur, (fine) köftelik *
- 900 ml boiling water
- 5 spring onions, cut into thin rings
- 1 onion (s), chopped into small cubes
- 120 g tomato paste
- 15 g paprika pulp, (optional) can be replaced with more tomato paste
- 2 ½ teaspoons salt
- 25 ml lemon juice
- 25 ml syrup, (pomegranate)
- 110 ml oil
- 1 handful parsley, (approx. 45 g = finely chopped)
- pepper
Print Recipe
Pin Recipe Instructions
- First heat the oil and fry the onion in it until translucent. Don`t let it turn brown.
- Sweat the tomato and pepper pulp for a few seconds and set aside.
- Boil water and pour boiling over the bulgur. Stir the whole thing with the salt until the bulgur has absorbed everything.
- While stirring, I always do a bite test to see whether it is al dente, maybe take a little less or more water. It`s like rice - some types of bulgur need more water, some types less.
- Then add the onion-oil-tomato paste mixture and mix with the lemon juice and pomegranate syrup.
- If you can`t get hold of pomegranate syrup (you can get it from the Turkish grocer), you can maybe replace it with a little balsamic vinegar. But then take more lemon juice. I haven`t tried it myself. Therefore, I do not accept any liability if it does not taste as it should.
- Finally, add the spring onion and parsley and season with pepper.
- Usually I do it by eye, but because so many people wanted the recipe, I took the trouble to weigh everything one by one.
- Nevertheless, I would recommend trying again and again in between and varying according to your own taste.
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