BULGUR SALAD [KISIR]

 

  • Cooking Time: 15
  • Servings: 6
  • Preparation Time: 30

Ingredients

  • 480 grams of fine bulgur [koftelik bulgur]
  • 625 ml hot water [boiling point]
  • 150 grams/2 medium sized onions, finely chopped or grated
  • 250 grams/2 medium sized tomatoes, finely copped
  • 60 grams/5 medium sized Spanish green peppers, finely chopped
  • 250 grams of cucumber, diced
  • 6 spring onions, finely chopped
  • 1 bunch fresh parsley, chopped
  • 200 ml of olive oil
  • 1 tablespoon of red pepper paste/harissa
  • 2 tablesppons of tomatopaste
  • 0.5 teaspoon of black pepper
  • 1 teaspoon of cummin
  • 1 teaspoon of red pepper [sweet paprika powder]
  • 4 cloves of garlic, pressed
  • 125 ml of lemon juice
  • 1 teaspoon of dried mint or two tablespoons fnely chopped fresh mint
  • 2 teaspoons of salt
  • 1 smal head of lettuce

Directions

  • 1 Clean and chop the vegetables
  • 2 Place the bulgur in a large dish and sprinkle the hot water over it, cover and leave for 15 minutes
  • 3 Heat the oil and fry the chopped onions till they become yellow
  • 4 Add the red pepper paste, tomatopaste, black pepper, cummin and red pepper and mix thoroughly
  • 5 Take the pan from the stove, pour the mixture over the bulgur and mix well
  • 6 Add the pressed garlic, lemon juice, chopped spring onions, mint and salt and mix again.
  • 7 Add the chopped tomatoes and diced cucumber just before dishing up.
  • 8 Take a big wide dish, arrange the leaves of lettuce around the side and put the salad in the middle
  • 9 Use a couple extra lemon slices as additional dressing

Notes

Some years ago I saw a Turkish family having a small BBQ in the park. They had a huge salad as a side dish to go along with the meats. It looked delicious. In the Turkish supermarket in my street I asked the owner what kind of salad it could have been. He suspected it to be a bulgur salad, and showed my a package of bulgur. Luckily the text on the package was in Turkish and English and to my surprise there was a recipe for the salad on it. Since then it has been a big hit on buffettables and picnics among my and my friends. A Moroccan friend later told me that she makes the same kind of salad using couscous. And that you can vary the vegetables in it. She often adds the leftover veggies or fish to it as well. Cleans up the fridge she says.

Categories: Mediterranean  Misc. Salad 

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