Name: Turkish Bulgur Salad with Green Olives
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 1/2 cups fine bulgur (no. 1); 1 1/4 cups boiling water; 1 tbsp tomato paste; 1 tbsp turkish red pepper paste (biber salcasi), mild or hot; 1/3 cup extra-virgin olive oil; 2 tbsp pomegranate molasses; 2 tbsp fresh lemon juice; 1 tsp ground cumin; 1 tsp aleppo pepper (pul biber); 4 green onions, finely sliced; 1 cup flat-leaf parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 1/2 cup pitted green olives, sliced; 1 head romaine or little gem lettuce, leaves separated; to taste kosher salt

Turkish Bulgur Salad with Green Olives

4.7 from 17 home cooks Free

Kisir is what Turkish families bring to every picnic and afternoon gathering: fine bulgur softened in hot water and kneaded with tomato and red pepper pastes until it turns brick red. Pomegranate molasses and lemon make it tangy, herbs keep it fresh, and sliced green olives add a salty snap. Scoop it up with lettuce leaves.

Prep

40 min

Cook

0 min

Total

40 min

Serves

Level

Easy

Cuisine

Turkish

Method

Step 1: Put the bulgur in a large bowl, stir in the tomato paste and pepper paste, then pour over the boiling water and stir until evenly red. Cover with a plate and leave for 15 to 20 minutes, until the water is absorbed and the grains are tender.
Step 2: Uncover and let the bulgur cool until you can handle it comfortably.
Step 3: Add the olive oil, pomegranate molasses, lemon juice, cumin, Aleppo pepper and 1 teaspoon salt. Knead with clean hands for 2 to 3 minutes, working the pastes into every grain until the mixture is uniform and slightly fluffy.
Step 4: Fold in the green onions, parsley and mint. Taste and adjust with more lemon, molasses or salt; it should be tart, a little sweet and lively with pepper.
Step 5: Let the salad rest for at least 15 minutes so the flavors settle into the bulgur.
Step 6: Line a bowl with lettuce leaves, spoon the kisir on top and finish with the sliced green olives.

Kitchen note

Stirring the pastes into the dry bulgur before adding water lets the grains drink in the color and flavor as they hydrate, which gives an even red with no pale patches.