Turkish Bulgur and Pomegranate Salad with Sumac (Kısır Salatası)
Let me take you to Turkey with this fresh and tangy salad, a staple of Anatolian tables. Kısır is proof that Turkish cuisine knows how to combine simplicity with vibrant flavors. The tender bulgur absorbs the spices and lemon, while the pomegranate adds a sweet and crunchy touch. Sumac, with its lemony taste, awakens every bite. You'll love the freshness of parsley and the sweetness of onion, which balance perfectly. Serve it as an appetizer, side dish, or even as a light meal with lettuce leaves for a 100% Turkish experience. Make it ahead of time; it only gets better!
Ingredients
- cracked wheat (fine bulgur)200 g
- tomato paste2 tablespoons
- pepper paste (or 1 red pepper finely chopped)1 tablespoon
- red onion1 small, finely minced
- cucumber1/2, seeded and diced
- tomato1, seeded and diced
- fresh parsley1 bunch, chopped
- fresh minta few leaves, chopped
- pomegranate1/2, seeds only
- olive oil3 tablespoons
- lemon juice2 tablespoons
- sumac1 teaspoon
- saltto taste
- black pepperto taste
Nutrition
Instructions
- 1
Place the bulgur in a large bowl and pour 200 ml of boiling water over it. Cover and let it swell for 10 minutes.
- 2
Fluff the bulgur with a fork, then incorporate the tomato and pepper pastes, onion, cucumber, and tomato. Mix well.
- 3
Add the parsley, mint, and pomegranate seeds. Stir.
- 4
Prepare the dressing by whisking olive oil, lemon juice, sumac, salt, and pepper. Pour over the salad and mix.
- 5
Refrigerate for at least 30 minutes to let the flavors develop. Serve cold or at room temperature.
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