Kisir Turkish bulgur salad

 

Ingredients

• ▢ 2 cups Bulgur Wheat dry (I used Turkish Bulgur) - not coarse/extra coarse
• ▢ 3 cups boiling water
• ▢ 1/4 cup tomato paste
• ▢ 2 tablespoons roasted red pepper paste
• ▢ 1 tsp. Salt or more to taste
• ▢ 1/4 cup olive oil I used Turkish Olive Oil
• ▢ 1 cup cucumber diced
• ▢ 1 red bell pepper diced
• ▢ 3/4 cup green onion chopped
• ▢ 1/3 cup fresh parsley chopped
• ▢ 3/4 tsp. Cumin powder or 7 spice
• ▢ 1 lemon juiced
• ▢ 2 tbps. pomegranate molasses
• ▢ 1/3 cup purple onion optional
• ▢ 2 tablespoons Jalapeño Pepper optional if you like spicy

Instructions

• In a bowl, soak the bulgur with the boiling water for 20-30 minutes, mixing occasionally until they are soft and tender. Bulgur should not be chewy.
• Meanwhile dice and chop all your ingredients.
• In a frying pan bring the olive oil, salt, tomato and pepper paste to simmer and keep cooking on low for about 5-7 minutes, stirring occasionally to form a creamy tomato paste base. Turn off the heat.
• Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.
• In a bowl, add in all the salad ingredients with the bulgur, pomegranate molasses, lemon juice and cumin. Taste to see if you prefer to add more salt.
• Serve right away or cool in the fridge to serve cold.