Veggie Bulgur Salad (Kisir)

Veggie Bulgur Salad (Kisir)

6
ahilgaz 1

"I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad."

Ingredients

40 m {{adjustedServings}} servings 216 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
  2. Meanwhile, 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.
  3. Drain the bulgur 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. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

Footnotes

  • Cook's Note
  • You may substitute balsamic vinegar for the pomegranate molasses.
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Reviews

6
  1. 8 Ratings

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NOTE: should also go under 'Tabouli' : Turkish Version. this is great, and i more or less did it the same...BUT i will ONLY make this on the weekend bc mincing takes forever and makes me tired...

As is it is good but usually you add red pepper paste(biber salcasi)to this if you can find it. It is an excellent flavor that makes this even more delish. Thank you!

The pomegranate molasses really made it special.