While I’ve always found tabbouleh ever so slightly worthy, with kisir it was love at first bite. This Turkish bulghur wheat salad is a much more exciting number – from its vibrant orange colour to its fiery chilli kick.
Kisir is delicious with any grilled meat. It also works well in pitta bread with a dollop of hummus or chunks of feta cheese – if you can get past the concept of a wheat sandwich.
This salad keeps well in the fridge and the flavour improves over time. Bring it up to room temperature before serving, and adjust the seasoning if necessary.
(serves 4 as a side dish)
- 250g (1 1/4 cups) fine bulghur wheat
- 175ml (3/4 cup) boiling water
- 1 Tb harissa paste (or to taste)
- 1 Tb tomato paste
- 1 lemon, juiced
- 2 Tb pomegranate molasses (optional)
- 4 Tb olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 200g tomatoes, finely diced
- 4 spring onions, finely sliced
- 1/2 cup mint, chopped
- 1/2 cup parsley, chopped
- Place the bulghur wheat in a bowl. Pour over the boiling water, cover and leave until the water is absorbed. Fluff with a fork and tip into a large bowl.
- Whisk together the harissa, tomato paste, lemon juice, pomegranate molasses (if using), olive oil, salt and pepper. Pour over the bulghur wheat and mix until thoroughly combined. Leave to rest for ten minutes.
- Stir through the tomatoes, onions, mint and parsley. Adjust the seasoning and lemon juice (particularly if you omitted the pomegranate molasses) and serve.