Kisir (Turkish Bulgur Salad)

We recommend serving this light summer salad cold – refrigerate for about 30 minutes before serving.

Ingredients:

2 cups fine bulgur
2 cups boiling water (plus more if needed)
3 tablespoons extra virgin olive oil (plus more for drizzling)
1/4 cup tomato paste
3 tablespoons Turkish red pepper paste
1 teaspoon red pepper flakes
1/2 teaspoon ground cumin
Salt
2 tablespoons pomegranate molasses
Half a lemon, juiced
Onion greens
3 ripe but firm tomatoes
1 cup chopped fresh parsley (plus more for serving)

Directions:

1. Place the bulgur in a bowl, pour in about 1 cup boiling water and stir. The bulgur should absorb the water immediately. Pour in the remaining water to cover the bulgur. Cover the bowl and set aside to allow the bulgur to soften and absorb all the water (about 15 minutes).
2. In a small skillet over medium heat, heat the olive oil with the tomato paste, Turkish paprika paste, red pepper flakes, cumin, and a generous pinch of salt. Stir until the pastes are melted and combined.
3. Pour the paste mixture over the bulgur. Add the pomegranate molasses, lemon juice, and olive oil. Stir well until the bulgur is completely coated in the paste.
4. Set the bulgur aside in the refrigerator while you chop the remaining ingredients.
5. Finely chop the spring onions. Dice the tomatoes—if they are too soft or watery, you can cut them in half and squeeze the seeds out over the sink before chopping.

6. When the bulgur has cooled completely, stir in the chopped spring onions, tomatoes and parsley. Taste and season with additional parsley and spices to your liking. You can serve with lettuce leaves.

Yield: 6 servings
Recipe: themediterraneandish.com