Veggie Bulgur Salad Kisir Recipes

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.

VEGGIE BULGUR SALAD (KISIR)

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.