Kisir (bulgur wheat salad)

1. 1

   Place the bulgur wheat in a bowl with a mug of boiling water. Add a pinch of salt and cover the bowl with a lid or plate. Leave for a minimum of 10 minutes.

2. 2

   Add a few splashes of olive oil to a wide-based frying pan over a high heat and, once hot, add the onions and season with salt. Cook for 20 minutes until the onions are slowly sweated and the sweetness is released but without dark caramelisation.

3. 3

   Add the pul biber, aci toz biber and toasted cumin. Fry the spices for 2-3 minutes but don’t burn them.

4. 4

   Add both the sweet pepper and tomato paste and fry for 5 minutes. Add the sugar and check the seasoning. Take the mix out of the pan and set aside to cool.

5. 5

   Mix the bulgur wheat through the cooled onion mixture until it’s distributed evenly.

6. 6

   Mix through the herbs, spring onions, pickled chilli peppers and tomato. Finish with some oil, the pomegranate molasses and the lemon juice before serving.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.