Kısır (Turkish Bulgur Salad with Pomegranate Molasses)

Method

1. 1
   • bulgur250 g
   • water3 dl

   Soak the bulgur — Put the fine bulgur in a large bowl, pour the boiling water over it, stir once and cover tightly with a plate. Leave for 25-30 minutes, until the grains have swollen, are tender to the bite and no water is standing in the bottom of the bowl.

   ⏱30 min
2. 2
   • bulgur250 g
   • tomato paste1 tbsp
   • red pepper paste1 tbsp
   • olive oil4 tbsp
   • pomegranate molasses3 tbsp
   • lemon juice3 tbsp
   • aleppo pepper1 tsp
   • ground cumin1 tsp
   • salt1 tsp

   Whisk the pepper dressing — Whisk the tomato paste, red pepper paste, olive oil, pomegranate molasses, lemon juice, aleppo pepper, cumin and salt into a loose, glossy dressing. It should taste sharper than seems sensible on a spoon — the bulgur will blunt it considerably.

3. 3
   • bulgur250 g
   • red pepper paste1 tbsp
   • olive oil4 tbsp

   Work the dressing in by hand — Break the bulgur up with a fork, pour the dressing over and work it in with your hands for a full minute, rubbing the grains between your fingers until every one is stained coral red and slick with oil. Hands do this far better than a spoon.

4. 4
   • spring onion5
   • fresh parsley6 tbsp
   • fresh mint2 tbsp
   • cucumber1
   • tomato2

   Fold in herbs and vegetables — Fold in the spring onions, parsley, mint, cucumber and tomato with a light hand, lifting rather than stirring, so the vegetables stay in distinct pieces instead of being mashed into the grain.

5. 5
   • pomegranate molasses3 tbsp
   • lemon juice3 tbsp

   Rest, then sharpen to taste — Let the salad sit for 15 minutes so the flavours settle, then taste and sharpen it with more lemon juice or pomegranate molasses. Serve cool or pack it straight into boxes — it keeps three days in the fridge and is better on the second day.

   ⏱15 min