Turkish Kisir Salad

Ingredients

Fine bulgur

1 cup

Boiling water

2 cups

Tomatoes

2, diced

Cucumber

1, diced

Green onions

3, thinly sliced

Fresh parsley

1 cup, chopped

Fresh mint

1/2 cup, chopped

Lemon juice

3 tablespoons

Olive oil

1/4 cup

Pomegranate molasses

2 tablespoons

Ground cumin

1 teaspoon

Ground paprika

1/2 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. In a large bowl, add the bulgur and cover with boiling water. Let it sit for 10 minutes to allow the bulgur to absorb the water and soften. After 10 minutes, fluff it with a fork and drain any excess water, if necessary.
2. To the bowl with the bulgur, add the diced tomatoes, cucumber, thinly sliced green onions, chopped parsley, and mint. Toss well to combine.
3. In a separate small bowl or jar, prepare the dressing. Combine the lemon juice, olive oil, pomegranate molasses, cumin, paprika, salt, and black pepper. Whisk or shake well until fully combined and emulsified.
4. Drizzle the dressing over the salad and toss well to ensure every grain of bulgur and each piece of vegetable is coated.
5. Let the salad rest for at least 30 minutes before serving. This allows the bulgur to absorb the flavors of the dressing and the juices from the vegetables, creating a more harmonious and flavorful dish.
6. Serve the Kisir Salad chilled or at room temperature. It makes a great side dish for grilled meats or a refreshing main dish on a hot day.