Kisir

Ingredients

Instructions

1. 1

   Put the fine bulgur in a medium mixing bowl. Pour over the boiling water, stir once, cover with a plate, and let it stand for 8 minutes until the grains soften and the water is absorbed. Fine bulgur should become tender without stovetop cooking; if it still feels firm after 8 minutes, give it 1 more minute covered.

2. 2

   While the bulgur rests, finely slice the spring onions, finely chop the parsley and mint, dice the cucumber very small, and seed and finely dice the tomato. Small, even cuts help the salad mix evenly and keep the texture light rather than watery.

3. 3

   Uncover the bulgur and fluff it with a fork to separate the grains. Add the tomato paste, red pepper paste, olive oil, pomegranate molasses, lemon juice, cumin, Aleppo pepper, salt, and black pepper. Mix thoroughly with the fork or your hand until the pastes are fully rubbed into the bulgur and the color is evenly red; this step builds the classic kisir flavor.

4. 4

   Add the spring onions, parsley, mint, cucumber, and tomato to the seasoned bulgur. Toss until evenly combined. Taste and adjust with a little more lemon or salt if needed; the salad should be bright, tangy, and well seasoned because bulgur dulls flavors slightly as it sits.

5. 5

   Serve immediately, or let the kisir sit for 2 to 3 minutes so the flavors meld. Spoon onto plates and serve at room temperature.

Nutrition per serving

Notes

• •For a more traditional texture, knead the seasoned bulgur briefly with your hand before adding the fresh vegetables.
• •If you have it, use Turkish biber salcasi for the red pepper paste; mild or hot both work.
• •Kisir is excellent served in lettuce leaves, with extra lemon wedges, or as part of a mezze spread.
• •To keep the salad from becoming watery, remove the tomato seeds and use firm cucumber.

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