Ergin's bulgur salad

Ingredients for 6 servings:

• 2 cups bulgur
• 1 cup(s) water, hot
• Olive oil, good quality, not too economical
• 1 bunch of spring onions, finely sliced
• 1 bunch parsley, flat-leaf, chopped
• 1 handful of mint leaves, fresh, plucked, chopped
• 4 medium-sized tomatoes, diced
• ½ pomegranate, pitted
• e.g. lemon juice
• e.g. pomegranate syrup
• 1 tsp salt or to taste
• n. B. Spice(s) (Isot)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kisir, light; without tomato or pepper paste

Place the bulgur in a large bowl, pour over the water, mix, and let it sit. It shouldn’t be mushy, but rather fluffy and grainy. Add olive oil, lemon juice, and salt and mix again. The consistency should never become mushy; otherwise, add a little more bulgur. Add spring onions, parsley, mint, tomatoes, and pomegranate seeds. Season to taste with pomegranate syrup, lemon juice, salt, and isotonic tea. I find isotonic tea more pleasant than chili. The salad should sit for a while and will still taste great the next day! I got this recipe from a Turkish friend and prefer it to the versions with tomato and/or bell pepper paste.