Veggie Bulgur Salad Kisir Recipes

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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

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

TURKISH PEPPERY BULGUR SALAD (KISIR)



Turkish Peppery Bulgur Salad (Kisir) image

Another recipe from Claudia Roden. Kisir is a salad from Gaziantep. You need the fine-ground (not medium) bulgur, which you can find in Middle Eastern stores. Chilli peppers give it a thrilling zing, but you can leave them out. Serve it with little lettuce leaves that can be used as scoops.

Provided by Flowerfairy

Categories     Turkish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

200 g fine-ground bulgur
125 ml boiling water
1 tablespoon tomato paste
1 1/2 lemons, juice of
5 tablespoons extra virgin olive oil
1 green chili pepper, chopped finely
6 spring onions
300 g tomatoes, diced
1 bunch fresh flat leaf parsley, chopped (about 50g)
1 bunch of fresh mint, chopped (about 25g)
2 lettuce (little Gem or baby Cos)

Steps:

  • Put the bulgur into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender. Don't be tempted to add more water since the juice from the lemons and tomatoes will soften it further.
  • Add the tomato paste, lemon juice and oil, the chilli, and some salt, and mix thoroughly. Trim the green tops off the spring onions, then slice them finely. Add them and the diced tomatoes to the bulgur mixture, together with the parsley and mint, and mix well.
  • Serve with the small lettuce leaves stuck around the edges of the salad. Another way is to roll the bulgur mixture into balls the size of a small egg and to place each one in the hollow of a lettuce leaf.

Nutrition Facts : Calories 296.6, Fat 12.6, SaturatedFat 1.8, Sodium 145, Carbohydrate 41.9, Fiber 12.7, Sugar 5.8, Protein 10.6

VEGGIE BULGUR SALAD (KISIR)



Veggie Bulgur Salad (Kisir) image

I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad.

Provided by ahilgaz

Categories     Tabbouleh Salad

Time 40m

Yield 6

Number Of Ingredients 15

1 cup fine bulgur
1 cup boiling water
2 tablespoons olive oil
1 onion, finely chopped
2 large tomatoes, finely chopped
1 cucumber, diced
2 green bell peppers, finely chopped
1 red bell pepper, finely chopped
7 green onions, finely chopped
½ cup minced fresh parsley
½ cup minced fresh mint leaves
1 teaspoon red pepper flakes, or to taste
2 tablespoons olive oil
juice of 1 fresh lemon
2 tablespoons pomegranate molasses

Steps:

  • Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.4 g, Fat 9.8 g, Fiber 7.7 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 18.6 mg, Sugar 6.3 g

VEGGIE BULGUR SALAD (KISIR)



Veggie Bulgur Salad (Kisir) image

I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad.

Provided by ahilgaz

Categories     Tabbouleh Salad

Time 40m

Yield 6

Number Of Ingredients 15

1 cup fine bulgur
1 cup boiling water
2 tablespoons olive oil
1 onion, finely chopped
2 large tomatoes, finely chopped
1 cucumber, diced
2 green bell peppers, finely chopped
1 red bell pepper, finely chopped
7 green onions, finely chopped
½ cup minced fresh parsley
½ cup minced fresh mint leaves
1 teaspoon red pepper flakes, or to taste
2 tablespoons olive oil
juice of 1 fresh lemon
2 tablespoons pomegranate molasses

Steps:

  • Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.4 g, Fat 9.8 g, Fiber 7.7 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 18.6 mg, Sugar 6.3 g

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