Bulgur Wheat Salad, which is called Kısır in Turkish, is one of the favorite salads of all Turkish people, especially among women and vegans. It is simply made of bulgur wheat, loads of herbs, fresh onions, parsley, and a variety of spices. You can consider Kısır as a side dish, salad, or even main dish; however, I like to eat it as a salad.
This salad is one of the must-haves of the home gathering menus in Turkey. If you are invited by your friends or relatives, you will most likely see the Bulgur wheat salad (kisir) on the table. It is also common to see this salad variety on Hotels’ menus in Turkey. It is the most wanted salad on open buffet menus.
In Turkey, most dietitians advise their patients to consume Bulgur Wheat Salad at least once a week. It is because it has a ton of fresh ingredients in it and keeps you full during the day. I love to eat Bulgur Wheat Salad too. It is not because of its health benefits, but also its fresh taste.
The Story of Bulgur Wheat Salad.
As I mentioned above, Bulgur wheat salad is called Kısır in Turkish, and Kısır word means limited once you translate it into English. This delicious salad is native to the Anatolia region of Turkey. And the Anatolia region people are very skillful at making delicious foods with limited resources. I hope you like this healthy taste.
Bulgur Wheat Salad
- 1 cup yellow fine bulgur
- 1 cup hot water
- 1/4 cup fresh mint leaves finely chopped
- 3 tbsp extra virgin olive oil
- 1 teaspoon chili flakes or red paprika
- 1/4 teaspoon black pepper
- 1 onion finely chopped
- 4 green onions finely chopped
- 1 tomato finely chopped
- 1 cucumber finely chopped
- 1/2 bunch of parsley finely chopped
- 2 tbsp pomegranate molasses syrup
- 1 tbsp tomato paste
- 1/ teaspoon salt
- 1 juice of lemon
- 1 lettuce
Place the Bulgur Wheat in a bowl and soak in the hot water until the water is absorbed by Bulgur, (about 10 minutes). When it’s ready, drain any excess water and set a side.
While waiting the water to be absorbed by Bulgur wheat, chop all the herbs finely and wash the lettuce leaves. Dry the lettuce leaves and set aside.
Heat 3 tbsp of olive oil in a pan and saute finely chopped onion with tomato paste for 5 minutes.
Combine the onion and tomato paste mix with the Bulgur Wheat and mix them well. And then, add the lemon juice, pomegranate molasses syrup and the all remaining ingredients to the Bulgur Wheat mix and combine all very well.
Serve with lettuce leaves.