Teresa's Recipes
Turkish Kisir Salad
Kisir is a vibrant, fresh and tangy salad hailing from the heart of Turkey. This delightful dish is a symphony of flavors that combines fine bulgur with an assortment of crisp vegetables and fresh herbs, all brought together by a piquant dressing featuring the tang of lemon, the richness of olive oil, and the unique sweetness of pomegranate molasses. A staple at Turkish picnics and barbecues, this salad is the perfect accompaniment to grilled meats or a wholesome meal in itself.
Ingredients
- 1 cup Fine bulgur
- 2 cups Boiling water
- 2, diced Tomatoes
- 1, diced Cucumber
- 3, thinly sliced Green onions
- 1 cup, chopped Fresh parsley
- 1/2 cup, chopped Fresh mint
- 3 tablespoons Lemon juice
- 1/4 cup Olive oil
- 2 tablespoons Pomegranate molasses
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 7g
- Sodium: 300mg
- Sugar: 6g
Instructions
- 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.
- To the bowl with the bulgur, add the diced tomatoes, cucumber, thinly sliced green onions, chopped parsley, and mint. Toss well to combine.
- 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.
- Drizzle the dressing over the salad and toss well to ensure every grain of bulgur and each piece of vegetable is coated.
- 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.
- 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.
Tips
- For a gluten-free variation, quinoa can be used in place of bulgur.
- If pomegranate molasses is not available, a combination of honey and balsamic vinegar can provide a similar sweet and tangy flavor.