Turkish Kısır (Bulgur Salad) by @raniaobeidallah

30 min

4 servings

🌾

170 g

Fine bulgur

🫒

120 ml

Olive oil

🧅

70 g

Onion

🫑

15 g

Red pepper paste

🍅

15 g

Tomato paste

🍯

15 ml

Pomegranate molasses

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌿

1 g

Dried mint

🌿

60 g

Parsley

🍅

250 g

Tomato

🧅

50 g

Spring onion

🍇

85 g

Pomegranate seeds

🍋

45 ml

Lemon juice

💧

240 ml

Water

  1. Place
    • fine bulgur
    • boiling water

    Place 1 cup fine bulgur in a mixing bowl and pour over 1 cup boiling water.

  2. Soak
    • fine bulgur

    Cover the bowl and let the bulgur soak until tender, about 15 minutes.

  3. Chop
    • onion
    • parsley
    • tomato

    Finely chop the onion, parsley, tomatoes, and spring onion.

  4. Heat
    • olive oil
    • onion

    Heat 1/2 cup olive oil in a pan and add the chopped onion.

  5. Cook
    • onion

    Cook the onion until softened, about 4 minutes.

  6. Add
    • red pepper paste
    • tomato paste

    Add red pepper paste and tomato paste to the pan.

  7. Stir
    • pomegranate molasses
    • salt
    • Dried mint

    Stir in pomegranate molasses, salt, black pepper, and dried mint.

  8. Cook
    • red pepper paste
    • tomato paste
    • pomegranate molasses

    Cook the paste mixture for about 3 minutes until glossy and concentrated.

  9. Pour
    • fine bulgur
    • olive oil
    • onion

    Pour the warm paste mixture over the soaked bulgur and stir thoroughly.

  10. Cool
    • fine bulgur

    Let the dressed bulgur cool to room temperature.

  11. Add
    • parsley
    • tomato
    • spring onion

    Add the parsley, tomatoes, spring onion, and pomegranate seeds to the cooled bulgur.

  12. Juice
    • lemon juice

    Juice 1 lemon and pour the lemon juice over the salad.

  13. Mix
    • fine bulgur
    • parsley
    • tomato

    Mix until evenly combined and serve immediately or chilled.

Turkish Kısır (Bulgur Salad) by @raniaobeidallah

30 min

4 servings

🌾

170 g

Fine bulgur

🫒

120 ml

Olive oil

🧅

70 g

Onion

🫑

15 g

Red pepper paste

🍅

15 g

Tomato paste

🍯

15 ml

Pomegranate molasses

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌿

1 g

Dried mint

🌿

60 g

Parsley

🍅

250 g

Tomato

🧅

50 g

Spring onion

🍇

85 g

Pomegranate seeds

🍋

45 ml

Lemon juice

💧

240 ml

Water

Preparation Steps

  1. Step 1/13

    Place 1 cup fine bulgur in a mixing bowl and pour over 1 cup boiling water.

    🌾fine bulgur
    💧boiling water
    🥣mixing bowl
    🥄measuring cup

  2. Step 2/13

    Cover the bowl and let the bulgur soak until tender, about 15 minutes.

    🌾fine bulgur
    🥣mixing bowl

  3. Step 3/13

    Finely chop the onion, parsley, tomatoes, and spring onion.

    🧅onion
    🌿parsley
    🍅tomato
    🧅spring onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Heat 1/2 cup olive oil in a pan and add the chopped onion.

    🫒olive oil
    🧅onion
    🥄measuring cup
    🔪chef's knife
    🥄wooden spoon

  5. Step 5/13

    Cook the onion until softened, about 4 minutes.

    🧅onion
    🥄wooden spoon

  6. Step 6/13

    Add red pepper paste and tomato paste to the pan.

    🫑red pepper paste
    🍅tomato paste
    🥄measuring spoon
    🥄wooden spoon

  7. Step 7/13

    Stir in pomegranate molasses, salt, black pepper, and dried mint.

    🍯pomegranate molasses
    🧂salt
    ⚫black pepper
    🌿dried mint
    🥄measuring spoon
    🥄wooden spoon

  8. Step 8/13

    Cook the paste mixture for about 3 minutes until glossy and concentrated.

    🫑red pepper paste
    🍅tomato paste
    🍯pomegranate molasses
    🥄wooden spoon

  9. Step 9/13

    Pour the warm paste mixture over the soaked bulgur and stir thoroughly.

    🌾fine bulgur
    🫒olive oil
    🧅onion
    🫑red pepper paste
    🍅tomato paste
    🍯pomegranate molasses
    🧂salt
    ⚫black pepper
    🌿dried mint
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/13

    Let the dressed bulgur cool to room temperature.

    🌾fine bulgur
    🥣mixing bowl

  11. Step 11/13

    Add the parsley, tomatoes, spring onion, and pomegranate seeds to the cooled bulgur.

    🌿parsley
    🍅tomato
    🧅spring onion
    🍇pomegranate seeds
    🥣mixing bowl
    🥄wooden spoon

  12. Step 12/13

    Juice 1 lemon and pour the lemon juice over the salad.

    🍋lemon juice
    🍋citrus juicer
    🥄measuring spoon

  13. Step 13/13

    Mix until evenly combined and serve immediately or chilled.

    🌾fine bulgur
    🌿parsley
    🍅tomato
    🧅spring onion
    🍇pomegranate seeds
    🍋lemon juice
    🥣mixing bowl
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Fats and Oils, Vegetables, Condiments, Seasonings, Herbs, Fruit

Ingredients

Fine bulgur, Olive oil, Onion, Red pepper paste, Tomato paste, Pomegranate molasses, Salt, Black pepper, Dried mint, Parsley, Tomato, Spring onion, Pomegranate seeds, Lemon juice, Water

Notes

Onion (small, finely chopped), Salt (to taste), Black pepper (to taste), Parsley (chopped), Spring onion (chopped), Lemon juice (juice of one lemon), Water (boiling, for soaking the bulgur)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

355 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 39g, Fat: 21g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 465mg, Iron: 3.1mg, Calcium: 65mg, Magnesium: 68mg

Vitamins

Vitamin C: 24mg, Vitamin K: 230mcg, Vitamin A: 105mcg, Folate: 52mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

measuring cup, measuring spoon, chef's knife, cutting board, mixing bowl, wooden spoon, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Ramadan Iftar, Suhoor, Lunch, Dinner, Potluck

Origin

Source

Platform

instagram

Original Creator

@raniaobeidallah

Origin

Cuisine

Turkish, Middle Eastern

Geographic

Turkey, Marmara

Various

Aspect

Texture

Tender, Chewy, Juicy, Fresh

Flavors

Tangy, Savory, Sweet, Herbal, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at 4°C or below), freezer : (Freezing is not recommended because fresh tomatoes, herbs, and pomegranate lose texture)