Turkish Kısır Bulgur Salad with Red Pepper Paste
Inspired by techniques from NYT Cooking.
Fine bulgur is tossed with a sweet-sharp pepper paste, juicy tomato and fresh herbs for a vibrant, tangy salad scooped up with crisp lettuce leaves.
Always check the labels of the products you use.
Method
- 1
Soak. Shake 260 g fine bulgur in a sieve to remove dust, tip into a bowl, cover with cold water and leave to soak for 30 minutes.
- 2
Pepper Paste. Purée the red peppers and chilli with 2 tbsp water, ¼ tsp of the salt and the sugar, then cook in a small saucepan on medium, stirring often, until thick and jammy, about 20 minutes; leave to cool.
- 3
Tomatoes. Halve the tomatoes, squeeze out the seeds and grate the cut side on the coarse holes of a box grater, discarding the skins.
- 4
Mix. Drain the bulgur well, return it to the bowl and add the pepper paste, tomato pulp, remaining salt, spring onions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika; mix well.
- 5
Chill. Cover and chill for a couple of hours.
- 6
Serve. Taste for seasoning, then pile onto a platter edged with lettuce leaves and lemon wedges, using the leaves to scoop up the salad.
Storage
Keep covered in the fridge for up to 2 days; the salad is served cold, so no reheating is needed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- fine sieve
- large bowl
- food processor
- small saucepan
- box grater
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 476 kcal |
| Protein | 11.5 g |
| Carbohydrate | 70.3 g |
| of which sugars | 12.2 g |
| of which free sugars | 3.4 g |
| Fat | 19.8 g |
| of which saturates | 2.8 g |
| Fibre | 13.8 g |
| Salt | 1.9 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
