Kısır: Bulgur Salad with Pomegranate Molasses
Kisir is a wonderful and unique bulgur salad from the eastern region of Turkiye. It has this amazing blend of textures and a dichotomy of flavors that can be very new to the western palette: heat from the hot pepper paste and a cool and sour taste from the pomegranate seeds, which just burst with flavor in your mouth if you get them when they're perfectly ripe.
Kısır can be served as a side salad or as a meze on top of Romaine lettuce leaves. It can also be made a day ahead of time, but I personally think it’s best freshly served after making. If made ahead, add the lemon juice and pomegranate seeds at the last minute.
Serves 4
Ingredients
1.5 cups fine bulgur wheat
1 medium yellow or red onion, diced
1 cup hot water
1 tablespoon tomato paste
1 tablespoon red pepper paste (biber salçası which can be found in most Mediterranean/Turkish grocery stores)
1 teaspoon Turkish red pepper (pul biber - not spicy)
Juice of 1 lemon
2 tablespoons pomegranate molasses (nar ekşisi, which can be found in most Mediterranean/Turkish grocery stores)
3 tablespoons extra virgin olive oil
3 medium size tomatoes, diced
One small bunch curly parsley, finely chopped
1 teaspoon sea salt
Freshly ground black pepper, to taste
½-1 cup fresh pomegranate seeds
Directions
To a medium-large bowl, add the bulgur and pur the hot water on top. Let it stand for about 15-20 minutes, uncovered. The bulgur should have expanded well by this time. Remove all of the water by pouring it out of the bowl and squeezing out any remaining water and putting the bulgur in a different bowl.
To the bulgur add the tomato paste, red pepper paste, Turkish red pepper. Next, add the lemon juice, pomegranate molasses, and the olive oil and mix well again. Stir in the tomatoes and parsley and combine. Season with salt and black pepper, to taste. Top with fresh pomegranate seeds.
