Kısır — Turkish Fine Bulgur Salad

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 200 g Extra-fine bulgur wheat, dry
• 45 g Tomato paste, no added salt
• 100 g Onion, peeled
• 60 g Spring onions, trimmed
• 60 g Fresh parsley leaves and tender stems, washed and dried
• 200 g Tomatoes, trimmed
• 150 g Cucumber with peel, washed
• 30 g Olive oil
• 60 g Fresh lemon juice
• 2 g Ground cumin
• 3 g Paprika
• 3 g Fine salt
• 250 ml Water, plus extra for washing or soaking as directed

Make it

Instructions

1. 1

   Place extra-fine bulgur in a heatproof bowl. Pour over 250 ml boiling water, cover and rest 15–20 minutes until tender. Follow packet hydration guidance if different; do not substitute coarse bulgur without adjusting the method.

2. 2

   Finely chop onion and soften in all the oil for 6–8 minutes. Stir in tomato paste, cumin and paprika for 2 minutes; mix this warm paste into the softened bulgur. Cool before adding fresh vegetables.

3. 3

   Wash and dry herbs and vegetables. Finely chop parsley and spring onions; dice tomato and cucumber. Toss into cooled bulgur with lemon juice and salt.

4. 4

   Rest 10 minutes and divide into four equal portions by weight. Count bread, lettuce wraps or additional dressing separately. Refrigerate leftovers.