Spicy kısır salad

Spicy kısır salad

By
From
Turquoise
Serves
6-8
Photographer
Lisa Cohen and William Meppem

In Lebanon and Syria they have tabbouleh; in Turkey they have kısır. The ingredients in kısır vary from town to town, but in the south-east of the country it is usually enlivened with spicy red pepper paste and pomegranate molasses. While Arabic tabbouleh is, in essence, a herb salad flecked with bulgur, Turkish kısır is staunchly grain-based. Both salads, though, make a great addition to a mezze table, and are best eaten scooped up in little lettuce leaves.

Don’t be tempted to increase the amount of boiling water here: it doesn’t look like a lot of liquid, but the bulgur will soften further in the juice from the tomatoes and the dressing.

You’ll find the red pepper paste used here in Middle Eastern food stores.

Ingredients

Quantity Ingredient
200g fine bulgur
125ml boiling water
1 tablespoon tomato paste
1 teaspoon hot turkish red pepper paste
1 lemon, juiced
1 teaspoon pomegranate molasses
60ml extra-virgin olive oil
1 long green chilli, seeded and finely chopped
3 large vine-ripened tomatoes, chopped
5 spring onions, finely chopped
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
sea salt
freshly ground white pepper
baby lettuce leaves, to serve

Method

  1. Soak the bulgur in the boiling water for 15 minutes, then tip into a large bowl.
  2. Add the pastes, lemon juice, pomegranate molasses and oil to the bulgur. Use clean hands to work the grains so that the pastes and liquid are evenly distributed and the bulgur is tinted a pretty pale pink. Add the chilli, tomatoes, spring onions and herbs and mix well. Taste and adjust the seasoning by adding salt and pepper and more lemon juice or pomegranate molasses if required.
  3. Mound the salad onto a serving platter and garnish with baby lettuce leaves. Alternatively, use wet hands to form the mixture into walnut-sized balls and serve them nestled in the lettuce leaves.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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