The world of salads is diverse, colorful and nutritious – that’s why we love them more than ever! What could be more wonderful than a warm summer evening on the terrace or in the garden with a large plate of salad in all kind of colors in front of you? Probably not much; people all over the world agree on this and are getting more experiential than ever. That’s why you will get the Orient and a lot of joy in your meal with this special recipe.
Our oriental bulgur salad, also called “Kisir” in Turkish, pleases palate and eye. Colorful vegetables, herbs, crunchy iceberg lettuce, a variety of spices from the Middle East, pomegranate syrup (also called Turkish balsamic vinegar) and satiating cereals make up the rich taste. You can serve the Kisir as a side dish when you have a BBQ or even as a full meal or take it with you on a picnic. Hint; instead of the fine bulgur, couscous can also be used!
- 200 g Bulgur
- 1 tbsp paprika pulp
- 1 tbsp tomato paste
- 1 onion
- 3 cloves garlic
- 3 tomatoes medium size
- 1/2 iceberg lettuce
- 1 bunch spring onion
- 1/2 bunch parley
- 1 lemon (pressed)
- 5 tbsp olive oil
- 4 tbsp Turkish pomegranate syrup (similar to Grenadine)
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1 tsp chili flakes
- 1/2 tbsp mint dried
- Put the bulgur in a salad bowl and mix it up with the bell peppers and tomato puree. This process takes about 1-2 minutes until there are no lumps left and the bulgur is colored red.
- Pour hot water over the Bulgur. Then slightly cover up the bulgur. Place a cloth or a lid on the bowl and let it swell for 15 minutes.
- As the bulgur swells, everything else can be chopped into small pieces. Cut the onions and tomatoes into cubes, the spring onions into small rings and the iceberg lettuce into small pieces. Press the garlic and finely chop the parsley.
- Once the bulgur has swell, add all the chopped ingredients, the lemon juice, spices, olive oil and pomegranate syrup.
- Mix everything well and add salt or chili flakes according to taste.
What do you think?