Name: Bulgur Salad
Yield: Serves 6
Cuisine: Turkey
Ingredients: 1–2 teaspoons pul biber, Aleppo pepper or finely chopped dried red chilli; juice of 2 lemons; 1 tablespoon dried mint; 2–3 tablespoons pomegranate molasses; 2 tablespoons hot red pepper paste; 1–2 red onions, finely chopped; 2 tablespoons tomato purée; 350 g/12 oz fine bulgur; 2 teaspoons honey or sugar; 4–6 spring onions, trimmed and finely sliced; a big bunch of flat leaf parsley, finely chopped; a big bunch of fresh mint leaves, finely chopped; seeds of ½ a pomegranate; sea salt and freshly ground black pepper; 4 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

I’ve lost count of how many times I’ve written about this bulgur salad, which is called ‘kısır’ in Turkish. It is a dish of welcome and hospitality in the south of Turkey where it is usually served in lettuce leaves with a squeeze of lemon. I like to pack it with mint and lemon but I was delighted to learn a new trick recently when Ozlem Warren came to stay while promoting her book,