How To Make Turkish Kisir Salad Recipe With Bulgur

KISIR (SPICY TURKISH BULGUR WHEAT SALAD)

Kisir (Spicy Turkish bulgur wheat salad) image

Provided by Vidar Bergum

Categories Vegan

Number Of Ingredients 11

Ingredients

35 g (2 Tbsp) tomato paste
15 g (1 Tbsp) turkish hot pepper paste (acı biber salçası)
200 ml (⅘ cup) boiling water
200 g (1 cup) fine bulgur (köftelik bulgur)
6 spring onions, finely sliced
250 g (2 medium size) tomatoes, cut into small cubes
40 g flat-leaf parsley (without thick stalks), finely chopped
6 Tbsp (90 ml / ⅓ cup) extra virgin olive oil
2 Tbsp pomegranate molasses
1 tsp pul biber (Aleppo pepper), or other chili flakes to taste
salt and pepper

Steps:

Mix the tomato paste, hot pepper paste (if using) and boiling water until completely mixed. Stir in the bulgur. Set aside until the bulgur has softened and cooled a little, 10-20 minutes.
Mix the bulgur with the remaining ingredients. Season with salt and pepper to taste.

KISIR

Kisir image

Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine

Provided by Diana Henry

Categories Side dish

Time 30m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 small, sliced red onion
2 garlic cloves , very finely chopped
2 tsp ground cumin
1 red chilli , halved, deseeded and cut into fine shreds
1 green chilli , halved, deseeded and cut into fine shreds
1¾ tbsp tomato purée
250g bulgur wheat
4 plum tomatoes , chopped
15g walnuts , roughly chopped
pomegranate seeds from 1/2 pomegranate (about 60g)
30g bunch flat-leaf parsley , finely chopped
big handful mint leaves , torn
1 large lemon , juiced
85ml extra virgin olive oil
1¾ tbsp pomegranate molasses

Steps:

Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.

Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

KISIR, A TURKISH BULGUR SALAD

Kisir, a Turkish Bulgur Salad image

Turkish Kisir is a classic cold bulgur salad made with fine-grade bulgur-a staple in Turkish cuisine-sweet pepper paste and chopped vegetables.

Provided by Elizabeth Taviloglu

Categories Side Dish Snack Salad

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

2 cups fine bulgur
2 cups boiling water
1 medium onion
1 clove garlic
1 heaping tbsp. sweet red pepper paste
2 medium tomatoes
2 medium cucumbers
6 to 8 green onions
A handful fresh Italian parsley leaves
3 or 4 sprigs of fresh mint
1/4 cup freshly squeezed lemon juice or pomegranate sour
1/3 cup extra-virgin olive oil
1 tsp. salt, more or less to taste
1/2 tsp. black pepper
1/2 tsp. hot red pepper flakes, more or less to taste

Steps:

Put the bulgur in a large mixing bowl. Pour the boiling water over it. The water should completely cover the bulgur by about 1/4 inch (add a bit more boiling water if needed). Cover the bowl with a lid or plastic wrap, then wrap it in a towel. Set it aside for about 15 minutes to allow the bulgur soften.
While the bulgur softens, prepare your vegetables. Begin by peeling the onion and garlic and chopping them as finely as you can. Mix the chopped onion and garlic with the pepper paste and set aside.
Chop the tomato, cucumber, green onions, parsley, and mint in the same manner and put them in a separate bowl. The finer you chop them, the better your salad's texture will be.
Remove the cloth and cover from the bowl of bulgur. Wearing rubber gloves, fluff the bulgur up with your fingers. Drizzle lemon juice or pomegranate sour and the oil over the top and toss it through with your fingers. Next, add the pepper paste mixture and work it evenly through the bulgur.
Add the chopped vegetables and herbs and continue tossing with your fingers until all the ingredients are evenly dispersed. Add salt and black pepper and taste for seasoning.
You can serve your kısır salad right away, or you can cover and refrigerate it for several hours. Make sure to fluff it up with your fingers again just before serving.

Nutrition Facts : Calories 331 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 8 g, Protein 8 g, SaturatedFat 2 g, Sodium 409 mg, Fat 13 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 11 g