Kisir (Turkish Bulgur Salad)

Method7 steps · about 45 min

1. 1

   Step 1: Bring the measured 2 cups of water to a boil. Put the 2 cups of fine or extra-fine dry bulgur in a mixing bowl. Stir in about 1 cup of the boiling water, then add the remaining cup, enough to just cover the grains. Add a little additional boiling water only if needed. Cover and leave for about 15 minutes, until tender and the water is absorbed.

   Soak the fine bulgur · 15 minUses 2 cups fine or extra-fine dry bulgur · 2 cups boiling water · Additional boiling water, only if needed to hydrate the bulgur

2. 2

   Step 2: While the bulgur soaks, warm 3 tbsp olive oil in a small pan over medium heat with the ¼ cup tomato paste, 3 tbsp Turkish pepper paste, 1 tsp Urfa pepper, ½ tsp cumin and a generous dash of kosher salt. Stir until the pastes, oil and spices are combined.

   Uses 3 tbsp extra virgin olive oil · ¼ cup tomato paste · 3 tbsp Turkish red pepper paste · 1 tsp Urfa pepper flakes · ½ tsp ground cumin · Kosher salt, a generous dash

3. 3

   Step 3: Mix the warm paste from step 2 into the tender bulgur from step 1. Add 2 tbsp pomegranate molasses, the juice of ½ lemon and a drizzle of additional olive oil. Mix thoroughly with a spoon or clean gloved hands until all the grains are coated.

   Uses Hydrated fine bulgur · Warm pepper and tomato paste mixture · 2 tbsp pomegranate molasses · ½ lemon, juiced · Extra virgin olive oil, a drizzle

4. 4

   Step 4: Put the coated bulgur from step 3 in the refrigerator to chill for about 30 minutes, until fully cool. Prepare the vegetables and herbs during this wait.

   Chill the bulgur · 30 minUses Coated bulgur mixture

5. 5

   Step 5: Trim and finely chop all 6 green onions, including the white and green parts. Dice the 3 tomatoes; if especially watery, halve and gently squeeze out their seeds before dicing. Chop parsley (1 cup) leaves and tender stems to measure 1 cup for the salad.

   Uses 6 green onions, white and green parts · 3 ripe, firm Roma tomatoes · 1 cup chopped fresh parsley

6. 6

   Step 6: Once the bulgur from step 4 is fully cool, mix in the chopped green onions, tomatoes and measured parsley from step 5. Taste and add kosher salt if needed.

   Uses Chilled coated bulgur · Chopped green onions, tomatoes and 1 cup parsley · Kosher salt, only as needed to finish

7. 7

   Step 7: Sprinkle fresh parsley over the finished kisir from step 6 and serve chilled. If preparing ahead, keep it refrigerated until serving.

   Uses Finished kisir salad · Fresh parsley, for garnish