Since moving to Berlin, one of the many pleasures has been getting to discover new turkish delicacies. Although there are a lot of mezzes places in Paris, most of them are Lebanese and it’s nice to try something new. One of the new dishes I tasted is Kisir which is a turkish salad made with bulgur using pepper paste. It’s very common to find this in stores at the market and restaurants all over Berlin. After tasting it at a few places, I decided it was time to make my own!
What’s nice about this recipe is that it’s very easy to prepare and doesn’t require any cooking. It’s also very easy to alter to your taste, making it more or less spicy, sweet and you can replace the bulgur with quinoa or millet to make a gluten free version. It’s perfect meal to cook in big batches so you will have some to bring at work the next days. This dish goes great with other small salads and mezzes for a very satisfying meal.
Hope you enjoy it!
Turkish Kisir Salad
Very Easy and Tasty Kisir Salad
- 1 1/2 cup bulgur (if gluten free, use quinoa instead) 300 g
- 2 tbsp sweet pepper paste
- 1-2 tbsp hot pepper paste (if you can't find any, substitute for a few tsp hot paprika or hot chili)
- 1 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 3 tbsp extra virgin olive oil
- 2 medium sized tomatoes
- 1 red chili pepper
- 1 onion
- 2 spring onions
- 1 pepper
- salt and pepper to taste
- 1 big handful of mint, finely chopped
- 1 big handful of parsley, finely chopped
- pomegranate seeds
Boil a kettle of water. Place bulgur in a saucepan or bowl, cover with boiling water, cover with a lid and let it cook for about 20 minutes without taking the lid off.
In the meantime, chop all the veggies in small dices.
In a small bowl, add sweet pepper paste, hot pepper paste (or paprika or chili), tomato paste, pomegranate molasses, olive oil and mix well. Taste and adjust seasonings.
When bulgur is cooked, add the previous mixture in it and mix well until bulgur is completely coated.
Add all chopped veggies and herbs and season with salt and pepper to taste.
If possible let it sit for 30 minutes before serving and serve with pomegranate seeds