Kısır (bulgur salad) recipe

Fine bulgur salad with pepper paste, pomegranate molasses and plenty of herbs. No cooking needed, good for guests and lunch boxes.

What goes with it?

Soak the bulgur
Put the bulgur in a large bowl and pour over the hot water. Cover and leave until the bulgur has absorbed the water.
Work in the paste
Add the pastes, olive oil, salt and spices. Knead well by hand. The colour should reach every grain evenly.
Add the herbs
Add the spring onions, parsley, mint and the deseeded, finely diced tomatoes.
Adjust the sourness
Stir in the pomegranate molasses, taste and adjust the salt and sourness. Serve with lettuce leaves and olives.

Add the herbs shortly before serving and the kısır will look fresher.
If the bulgur is still too firm, leave it for a while with a few spoonfuls of hot water.

Keeps in the fridge for 2 days. Taste before serving, as the sourness fades.

Kısır is especially common in the Southeast and Mediterranean regions. It is one of the staple treats of women's gatherings and afternoon tea tables.