Bulgur salad (Kisir)

Ingredients for 6 servings:

• 500 g bulgur, fine (köftelik)
• 900 ml water, boiling
• 5 spring onions, thinly sliced
• 1 medium-sized onion(s), chopped into small cubes
• 120 g tomato paste
• 15 g paprika paste, optional, can be replaced with more tomato paste
• 2 ½ tsp salt
• 25 ml lemon juice
• 25 ml pomegranate syrup
• 110 ml oil
• 1 handful of parsley (approx. 45 g = ready chopped)
• pepper

Instructions

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

ideal for parties or barbecues

First, heat the oil and fry the onion until translucent. Do not allow it to brown. Sauté the tomato and bell pepper paste for a few seconds and set aside. Boil boiling water and pour it over the bulgur. Stir the mixture with the salt until the bulgur has absorbed all the liquid. Tip: I always check the bite while stirring to see if it’s al dente. You may need to add a little more or less water. It’s like rice—some types of bulgur need more water, some less. Then add the onion, oil, and tomato paste mixture and mix with the lemon juice and pomegranate syrup. Tip: If you can’t find pomegranate syrup (available at Turkish grocers), you could perhaps substitute it with a little balsamic vinegar. But then add more lemon juice. I haven’t tried it myself, so I can’t guarantee if it doesn’t taste as expected. Finally, stir in the spring onion and parsley and season with pepper. Note: I usually do it by eye, but since so many people have asked for the recipe, I took the trouble to weigh everything bit by bit. I still recommend tasting it every now and then and adjusting it to your own taste.