Turkish Peppery Bulgur Salad (Kisir)
Bulgur, lemons and tomatoes simmered on the stove, with a kick of chilli.
30 min · Serves 6 · Easy
Ingredients
Serving
Method
Start cooking mode- Prep 30 min · 30 min total
- easy
- 1
Put the bulgur into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender. Don't be tempted to add more water since the juice from the lemons and tomatoes will soften it further.
- 2
Add the tomato paste, lemon juice and oil, the chilli, and some salt, and mix thoroughly. Trim the green tops off the spring onions, then slice them finely. Add them and the diced tomatoes to the bulgur mixture, together with the parsley and mint, and mix well.
- 3
Serve with the small lettuce leaves stuck around the edges of the salad. Another way is to roll the bulgur mixture into balls the size of a small egg and to place each one in the hollow of a lettuce leaf.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
