Flavorful Turkish-inspired Bulgur Salad (Kısır)

This flavorsome salad is a staple in my house for all the right reasons. Not only is it a quick and easy summer favorite, but it’s also perfect for meal prepping, and large gatherings, because it’s filling, easy to put together, and make-ahead friendly. In fact, it even tastes better the next day!
It’s also super customizable which is why I kept “inspired” in the title. I like my kısır to be saucy with all that sour goodness and packed with herbs, but that’s not how it’s always made, so it’s up to you! If you don’t like fresh herbs as much as I do, feel free to reduce the written amounts down below by a ¼-⅓ of a cup. And for the sourness, I recommend you start with less, around ¼ of a cup, and then add more after you taste it. Remember, you can always add, but you can’t always subtract!
Also, keep in mind that the written mixing order is absolutely crucial for giving your kısır that bright red color. I’ve tried mixing all the wet ingredients to make a sauce and then adding it to the bulgur and greens, but the color was way less vibrant.

Prep Time

30 minutes

Cook Time

20 minutes

Serving:

3-4 portions, around 4 cups of salad

Labels:

Ingredients

1 cup fine bulgur*, 200g
1 hot water
½ cup room temperature water
1 cup chopped parsley
1 cup chopped green onions
½ cup mint
⅓ cup olive oil
4 tbsp pomegranate molasses
¼ – ⅓ cup lemon juice*
1.5 tbsp sweet red pepper paste*
1.5 tbsp tomato paste
1 tsp salt
1 tsp cumin
1 tsp black pepper
1 tsp sumac (optional)
To serve:

½ a large iceberg lettuce or lettuce of choice
Pomogranate molasses
Lemon wedges

Make sure you’re using fine bulgur, or else it won’t cook in 10 minutes! Alternatively, you could use larger bulgur, but cook the bulgur according to the package’s instructions and then add all the other ingredients.
The amount of lemon juice depends on how sour you like it. I always want sourness to come through so I add ⅓ cup of lemon juice. You can start with ¼ cup of lemon juice, taste it, and adjust.
Sweet red pepper paste gives this dish its beautiful bright red color and adds a great amount of flavor. You can find Turkish sweet red pepper paste online or from your local Turkish market. Of course, if you weren’t able to find it you can still make the dish, but know it won’t taste the same.

Instructions:

1. Add the fine bulgur to a large bowl and pour 1 cup of hot water, along with ½ cup of room temperature water, this will ensure that the bulgur doesn’t overcook and turn mushy. Cover with a plate and set aside for the bulgur to bloom, around 10-12 minutes.

2. Meanwhile, wash and dry your greens. Chop them finely and set aside. Juice 1 large lemon, you’ll need around ¼ – ⅓ of a cup.

3. After the bulgur has bloomed (10 minutes), uncover it and let most of the steam escape. Once there’s no visible steam coming from the bulgur, to the bowl add the tomato paste, sweet red pepper paste, and olive oil. Mix until well combined and the bulgur has turned red, you could use your hands or a pair of forks. Then add in the chopped greens and the seasonings (salt, black pepper, cumin, sumac), and give it a good mix. Once well incorporated, add in the pomegranate molasses and lemon juice and give it a final mix.

4. Cover the bowl and let it rest in the fridge until you prepare the lettuce. Wash and dry the lettuce well. Separate the lettuce leaves so you’re left with lettuce bowls for the salad.

Now you are ready to serve! Kısır is traditionally served with lettuce, pomegranate molasses, and lemon wedges. Dig in and enjoy what is about to become one of your favorite salads!