Moving to Germany, I never would have guessed that I would be inundated with the wonderful cuisine of Turkey (among many other places). There are so many new spices and dishes to try. We kept stumbling into a wonderful, slightly spicy bulgur salad, called Kisir, and loved it whether from a restaurant, deli, or from the grocery. So, naturally, I decided I’d try my hand at making it with fresh ingredients, and some shelf stable ones that I’d never purchased before. I looked to the trusted, Mediterranean Dish, for inspiration and the results were delicious! However, if you’re just two people, be sure the cut this recipe in half, because it probably serves 8 easily.

Kisir, Turkish Bulgur Salad

• 2 c. bulgur (the kind that looks a bit like rice)
• 2 c. boiling water
• Olive oil
• 1/4 c. tomato paste
• 3 T. Turkish red pepper paste
• 1 tsp. red pepper flakes
• 1/2 tsp. cumin
• 2 T. pomegranate molasses
• 1 lemon, juiced
• 3 green onions, diced
• 3 Roma tomatoes, diced
• 1/2 of a seedless cucumber, diced
• 1 c. chopped parsley

1. Place bulgur in a glass bowl then our boiling water over it. Cover with plastic wrap and set aside for 20 minutes. Taste bulgur and if it still has too much of a crunch (like uncooked rice), remove plastic wrap and microwave in two minute intervals until desired consistency is achieved.
2. In a small pan over medium heat, add 3 T. olive oil, tomato paste, red pepper paste, cumin and a sprinkle of salt. Saute for a few minutes until combined.
3. Pour the mixture over the bulgur.
4. Then pour the pomegranate molasses, lemon juice, and a bit more olive oil. Stir until well combined.
5. Stir in the onions, tomatoes, cucumber, and parsley.
6. Chill at least 30 minutes until ready to eat.