Kisir

One of the more common ways to use bulgur is in salads. While perhaps the most iconic type of these in the west is tabbouleh, there are numerous other versions. Kisir is a common Turkish bulgur salad that differs from tabbouleh by having the bulgur grains soak in a flavored broth, then adding spices to the swollen bulgur, and finally mixing in pomegranate molasses. It has many more layers of flavors than tabbouleh, and is perfect for an autumn garden dinner made from the last vegetables of the season. The following kisir recipe is adapted from one presented by Paula Wolfert in her 1998 Mediterranean Grains & Greens and was passed onto her by Ayfer Ünsal of Gaziantep near the Syrian border.

2 cups water
2 tablespoons red pepper paste
2 tablespoons tomato paste
2 cups fine-grained bulgur
½ cup finely sliced green onions with their tops
Salt to taste
2 teaspoons mildly hot red pepper powder (New Mexico Chimayo is excellent)
1 teaspoon ground cumin
1 tesapoon freshly ground black pepper
¼ cup extra virgin olive oil
1 tablespoon pomegranate molasses (or more to taste)
2 tablespoons lemon juice
1 cup flat leaf parsley, finely chopped
2 cups romaine lettuce, ribs removed and finely shredded
2 cups small cherry tomatoes, halved
1 cup pepperoncini, cut into rings

Heat water, pepper and tomato pastes to a boil in a small saucepan. Reduce heat and simmer for 5 minutes.

Pace bulgur into a large bowl and pour the hot liquid over the top. Let stand until cold, at least 30 minutes. Break up any lumps with a fork.

With oiled hands mix the green onions into the bulgur, then salt, and finally the spices. Then add in the olive oil, pomegranate molasses and lemon juice. Let stand for at least an hour.

Fold the parsley, romaine lettuce, cherry tomatoes, and pepperoncini and serve. While it tastes great as soon as it is made, it becomes divine if you let it sit overnight.

Kisir

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