Easy Turkish Kisir Salad with chewy little balls of bulgar messaged in a red savory red pepper and tomato paste, spices, and herbs. Best served cold with cups of lettuce and makes the best side dish to any gathering.
1. Bulgar: In a large bowl, add the bulgar, salt, and boiling hot water. Cover with plastic wrap or a lid and allow it to steep for 15-20 minutes. The bulgar should double in size.
When ready, drain any excess water left in the bulgar, hopefully, the bulgar will be left dry and fluffy. Allow the bulgar to cool, now let's make the kisir paste.
2. Kisir paste:In a mixing bowl, add the pomegranate molasses, tomato paste, red pepper paste, olive oil, oregano, garlic, salt, and pepper, and mix really well until a thick paste-like sauce forms.
Add the paste/sauce to the warm bulgar along with the onions and message generously with your hands. I like to massage for 2-3 minutes just to make sure every grain is fully coated to its full potential. Next, add the mint and parsley, mix and combine.
Place the bowl of bulgar into the refrigerator for an hour or so, just until the bulgar has cooled before adding the vegetables.
3. Serve: When ready, add the chopped tomatoes and cucumbers.
Serve: with a slice of lemon and romaine lettuce leaves.How long does Turkish kisir salad last? store in an air-tight container for up to 3 days.Do you like spice? Add jalapeno or serrano at the same time you can the vegetable for a kick.