Kisir – Turkish bulgur salad

Ingredients for 5 servings:

• 500 g bulgur, coarse or medium-fine
• 2 tsp salt
• 2 tsp, heaped Pul Biber, mild
• pepper
• 1 cucumber(s) (without pulp)
• some sprigs of fresh mint, about 10 – 15 leaves
• 4 tomatoes
• a few stalks of flat-leaf parsley, approx. 1/2 bunch
• 5 dashes lemon juice
• 1 tbsp, sautéed tomato paste, to taste (I rarely add it)
• 50 ml oil, neutral
• 5 tbsp pomegranate syrup (Nar ekşisi)
• 1 small bunch of spring onions

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegan, hearty

First, wash the bulgur thoroughly. I soak it in hot, salted water for a few minutes and then rinse it thoroughly. Please also pay attention to small stones, which are sometimes unavoidable in bulgur, as it is a natural product. Then put the bulgur in a large bowl/pot and pour boiling water over it, but be careful! Only add about a finger’s width above the bulgur, a little less is better! Cover the bowl and set aside. Chop all the vegetables into very small pieces, chop the parsley and peppermint, and slice the spring onions, including the green parts, into rings, and then add them to the al dente bulgur. You can basically use any vegetables; I occasionally add carrots cooked until al dente, bell peppers, kidney beans, or simply a few cooked chickpeas, sometimes even chopped walnuts. Season with the spices, add tomato paste (if desired), and oil. Season with lemon and syrup, and let the bulgur stand for at least 1-1.5 hours, preferably overnight. If the bulgur is still too hard, you can add a little water or lemon juice and pomegranate syrup. If it’s too soft and a lot of liquid collects at the bottom, mix in a little more bulgur. I got this recipe from my mother-in-law, and I like to make it for special occasions or as a side dish at barbecues. It’s easy to vary, and you can even make it a day or two in advance; it’s even better then!