Kisir – Kuskus – Turkish Bulgur Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g bulur, finer
- 3 tablespoon tomato paste
- 1 tablespoon paprika paste, spicy
- 200 ml water, hot
- 1 bunch mint
- 1 bunch parsley
- 5 tablespoon olive oil
- 4 tablespoon pomegranate cider vinegar
- some lemon juice
- 1 bunch spring onion (s)
- Dose 2 teaspoons chili powder, possibly more or less, to taste
- 1 pinch (s) cumin powder
- 3 teaspoons salt
- 2 teaspoons pepper
Print Recipe
Pin Recipe Instructions
- Put the bulgur in a bowl with a lid and pour the water over it, then cover with the lid, set aside and let the bulgur swell for about 30 minutes.
- Meanwhile, finely chop the mint and parsley. You can also use a mixer. Then cut the green of the spring onions into rings approx. Finger-thick.
- After the 30 min. Swelling time, crumble the bulgur apart with your hands. Now add all the spices and the remaining ingredients, except for the spring onions. Dose the chilli powder to taste or leave it out as you like.
- The spring onions break easily when kneaded and then don`t look so nice in the salad. They are lifted in at the end.
- Tip:
- If you like, you can also use other vegetables, such as Mix tomatoes, cucumbers, peppers, iceberg lettuce into the lettuce. I use very finely chopped cucumbers because the kisir will be a little more juicy.
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