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kisir, vegeterian bulgar salad

review
Private Recipe by
Annacia *
Moose Jaw, SK

A very popular Turkish/Middle Eastern salad. Often enjoyed at Ramadan.

yield 6 - 8 (40 mins in total with standing time)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For kisir, vegeterian bulgar salad

  • 1 c
    fine bulgur
  • 1 c
    boiling water
  • 2 Tbsp
    olive oil
  • 1
    onion, finely chopped
  • 2 lg
    tomatoes, finely chopped
  • 1
    cucumber, diced
  • 2
    green bell peppers, finely chopped
  • 1
    red bell pepper, finely chopped
  • 7
    green onions, chopped
  • 1/2 c
    minced fresh parsley
  • 1/2 c
    minced fresh mint leaves
  • 1 tsp
    red pepper flakes, or to taste
  • 2 Tbsp
    olive oil
  • juice of 1 fresh lemon
  • seeds from 1 ripe pomegranate

How To Make kisir, vegeterian bulgar salad

  • 1
    Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
  • 2
    Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • 3
    Drain the bulgur, if needed, and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes.
  • 4
    Drizzle with 2 tablespoons olive oil, the lemon juice, and add the pomegranate seeds. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.
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