Ruby Bulgur & Herb Salad (Kisir)
A jewel-toned mosaic of textures and tastes, this revitalized Turkish classic is the ultimate make-ahead salad. Finely ground bulgur wheat is infused with a savory paste of sun-dried tomato and pepper, then tossed with a riot of fresh herbs and crisp vegetables. A bright, tangy dressing of lemon and sumac provides a refreshing finish, making it an incredibly satisfying and nutrient-dense addition to any meal.
Servings 8
Calories 278kcal
Ingredients
- 2 ½ cups fine bulgur wheat
- 2 ½ cups boiling water
- ¼ cup extra virgin olive oil
- ⅓ cup tomato paste
- ¼ cup Turkish red pepper paste mild or spicy
- 2 cloves garlic minced
- 1 ½ teaspoons Urfa Biber or ½ tsp red pepper flakes
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 ½ tablespoons unsweetened pomegranate molasses 100% fruit
- 3 tablespoons fresh lemon juice from 1 large lemon
- 1 teaspoon ground sumac
- 1 bunch green onions about 8, finely sliced
- 4 firm Roma tomatoes finely diced
- 1 English cucumber finely diced
- 1 red bell pepper finely diced
- 1 ½ cups fresh flat-leaf parsley finely chopped
- ½ cup fresh mint finely chopped
Instructions
- Hydrate the Grain: Place the fine bulgur in a large mixing bowl. Pour the boiling water over it, stir once, and immediately cover the bowl tightly with a lid or plate. Let it stand for 15-20 minutes, or until the bulgur is tender and has absorbed all the water.
- Bloom the Paste: While the bulgur hydrates, warm the extra virgin olive oil in a small skillet over medium-low heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste, red pepper paste, Urfa Biber, cumin, and kosher salt. Cook, stirring constantly, for 2-3 minutes until the pastes darken slightly and become highly aromatic. Remove from heat.
- Infuse the Bulgur: Uncover the steamed bulgur. Scrape the warm, bloomed paste mixture directly onto the grains. Use a spatula or gloved hands to thoroughly mix and knead the paste into the bulgur until every grain is evenly coated in a rich, ruby color. Set aside to cool slightly.
- Create the Dressing: In a small bowl, whisk together the unsweetened pomegranate molasses, fresh lemon juice, and ground sumac until well combined.
- Prepare the Fresh Components: While the bulgur cools, finely slice the green onions and dice the tomatoes, cucumber, and red bell pepper into a small, uniform size. Finely chop the parsley and mint.
- Assemble and Meld: Pour the dressing over the cooled bulgur and fluff with a fork to combine. Gently fold in the prepared green onions, tomatoes, cucumber, bell pepper, parsley, and mint. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- On Pastes: Turkish red pepper paste (biber salçası) is key for authenticity. If unavailable, use the best quality red pepper paste you can find.
- Serving: This salad is fantastic on its own, served in crisp lettuce cups, or as a side dish with grilled fish or chicken.
- Make Ahead: Kisir tastes even better the next day. It can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
(per serving)- Calories: 278 kcal
- Protein: 7.9 g
- Carbohydrates: 48.4 g
- Dietary Fiber: 11.4 g
- Total Fat: 7.8 g
- Saturated Fat: 1.1 g
- Sodium: 204 mg
- Total Sugars: 3.3 g
- Added Sugars: 0 g