kisir, vegeterian bulgar salad
A very popular Turkish/Middle Eastern salad. Often enjoyed at Ramadan.
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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
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1 cfine bulgur
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1 cboiling water
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2 Tbspolive oil
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1onion, finely chopped
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2 lgtomatoes, finely chopped
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1cucumber, diced
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2green bell peppers, finely chopped
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1red bell pepper, finely chopped
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7green onions, chopped
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1/2 cminced fresh parsley
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1/2 cminced fresh mint leaves
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1 tspred pepper flakes, or to taste
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2 Tbspolive oil
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juice of 1 fresh lemon
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seeds from 1 ripe pomegranate
How To Make kisir, vegeterian bulgar salad
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1Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
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2Meanwhile, 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.
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3Drain 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.
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4Drizzle 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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