Burghul salad

Burghul salad

Cevİzlİ kısır

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Most likely you will have this salad at lunchtime, or when you have unexpected guests and you want to make something quick and tasty. It is delicious and every Turkish household will have their own version. Here is mine.

Ingredients

Quantity Ingredient
175g fine burghul
250ml boiling water
125g roughly chopped walnuts
6 spring onions, thinly sliced, including the green tops
15g finely chopped flat-leaf parsley
20g mint leaves
80g turkish red pepper paste, (see note)
2 tablespoons extra virgin olive oil
1/2 lemon, juiced
2 tablespoons pul biber, (see note)

To serve

Quantity Ingredient
lemon wedges
baby cos lettuce leaves

Method

  1. Put the burghul in a saucepan. Pour the boiling water over and cover the pan. Leave to sit for 15–20 minutes, or until the water is absorbed and the burghul is nice and fluffy.
  2. Combine the remaining ingredients in a serving bowl. Add the burghul and mix well.
  3. Serve with lemon wedges and baby cos lettuce leaves.

Note

  • Turkish red pepper paste, or biber salcasi, is a thick, hot, spicy, dark red paste made from red capsicums and chillies. You’ll find it in Middle Eastern grocery stores.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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