Turkey Bulgur Salad Recipes

KISIR (SPICY TURKISH BULGUR WHEAT SALAD)

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.

TURKEY & BULGUR SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.

KISIR, A TURKISH BULGUR SALAD

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.

SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
• Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
• Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.