"Kısır, is a delicious salad made with fine bulgur wheat and packed with goodness – a real bowl of health. It is a hugely popular speciality and a “welcome salad” in southern Turkey though you might see variations throughout Turkey. Antakya’s Kısır is prepared with the region’s local pomegranate molasses, nar eksisi and red pepper paste, biber salcasi - both add a tasty depth of flavour to this salad. Pomegranate molasses is not so difficult to get a hold of now in supermarkets. Kısır can be made a day ahead and stored in the fridge for a good few days. I personally think it tastes better the next day, as the flavours blend together. I like to serve kısır with pomegranate seeds when in season and over lettuce leaves, as part of my meze spread."
Kısır (Spicy Bulgur Wheat Salad with Pomegranate Molasses)
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Prep time 30mins
Cook time 15mins
Recipe Card
ingredients
- 12 ounces (350 grams) fine bulgur wheat
- 1 medium onion, finely chopped
- 1 cup hot water
- 1 tablespoon tomato paste
- 1 tablespoon biber salcasi (Turkish red pepper paste)
- 1 teaspoon red pepper flakes, chili or paprika flakes
- 1 lemon, juiced
- 2 tablespoons pomegranate molasses
- 3 tablespoons extra virgin olive oil
- 4 scallions, finely chopped
- 3 medium, ripe tomatoes, finely chopped
- 1 small bunch flat leaf parsley, finely chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Lettuce leaves, for serving
- Pomegranate seeds, for garnish
Method
Step 1
First mix the fine bulgur wheat, salt, ground black pepper, red pepper flakes, tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. The bulgur mixture should absorb all the water by the end of this period and will be of a dry consistency.
Step 2
Add the lemon juice and the pomegranate molasses together with the extra virgin olive oil and knead well again. Stir in the spring onions/scallions, tomatoes and parsley and combine well.
Step 3
Serve kısır in a bowl garnished with pomegranate seeds and lettuce leaves. You can also place a spoonful of kısır on each lettuce leave and serve to your guests this way.
Step 4
Note: There are two main varieties of bulgur wheat available, fine and coarse bulgur. Fine bulgur is commonly used in salads whereas the coarse bulgur is used in pilafs or Aṣ as we call it in Antakya. If you can’t get the fine bulgur wheat, you can make this salad with coarse bulgur. In that case, use 240ml/8fl oz hot water for 175g/6oz coarse bulgur and cook on a low heat for 10 minutes, covered.