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My review
Veggie Bulgur Salad (Kisir)
3
ahilgaz
"I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad."
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Ingredients
40 m servings 216Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.
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Footnotes
- Cook's Note
- You may substitute balsamic vinegar for the pomegranate molasses.
Nutrition Facts
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Reviews
Read all reviews 1219 Ratings
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Most helpful positive review
2/15/2011
NOTE: should also go under 'Tabouli' : Turkish Version. this is great, and i more or less did it the same...BUT i will ONLY make this on the weekend bc mincing takes forever and makes me tired...
Most helpful critical review
4/8/2019
It is much more than 6 servings. I will not be able to keep it all. Perhaps half the ingredients next time. I plan to use it as breakfast and lunch entree but if the calorie content isn’t enou...
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Newest
2/15/2011
NOTE: should also go under 'Tabouli' : Turkish Version. this is great, and i more or less did it the same...BUT i will ONLY make this on the weekend bc mincing takes forever and makes me tired...
8/15/2012
As is it is good but usually you add red pepper paste(biber salcasi)to this if you can find it. It is an excellent flavor that makes this even more delish. Thank you!
6/24/2012
A great recipe for Bulgur (aka Tabbouleh) Salad. We enjoyed the addition of the pomegranate molasses. I left out the green bell pepper as I did not have any on hand.
3/5/2014
This has become one of my favorites very light and refreshing and the family loves it.
5/25/2016
You don't want to heat the olive oil and cook the onions. I used succulent red onions. Also, if you can find sumac, add a tablespoon of it.
4/8/2019
It is much more than 6 servings. I will not be able to keep it all. Perhaps half the ingredients next time. I plan to use it as breakfast and lunch entree but if the calorie content isn’t enou...