Kisir (Turkish Bulgur Salad) With Pomegranate Molasses
This herby Turkish kisir is a, easy bulgur salad made with fine bulgur, fresh parsley, mint and green onions, dressed with pomegranate molasses and olive oil. Vegan, no tomatoes, no bland bites. Ready in 20 minutes.
Servings: 4 servings
Ingredients
- 1 1/2 cup fine bulgur
- 2 1/2 cup boiling water
- 2 tsp tomato paste
- 1 tsp sweet pepper paste see notes
- 1 tbsp pomegranate molasses
- 1 cup green onions chopped
- 1 cup parsley chopped
- 1 cup fresh mint chopped
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place the bulgur in a large bowl and pour the boiling water on it. Stir well. Cover with a lid or a plate and let it sit for about 15 minutes until cooked.
- Once the bulgur is cooked and cooled, fluff it using a fork.
- To the bulgur, add tomato paste, pepper paste, olive oil and pomegranate molasses. Stir well so all bulgur grains are combined.
- Add in chopped green onion, parsley and mint to the bulgur. Mix well.
- Season well with salt and pepper.
- Cover and refrigerate for about 30 minutes before serving.
Video
Notes
- Make sure you're using fine bulgur and not coarse bulgur for this salad recipe. Fine bulgur cooks faster and you don't need to cook it in a pot over heat.
- You can find pepper paste at Mediterranean and Turkish shops. Make sure it's sweet and not hot. Pepper paste adds a nice color and flavor to this bulgur wheat salad. If not available, simply use tomato paste.
- Store the leftovers in an airtight container and refrigerate for up to 6 days.
Nutrition
Calories: 197kcal | Carbohydrates: 8g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 332mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2037IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 2mg