This dish is Yasmin Khan’s version of kisir, a Turkish bulgur salad that traditionally uses a hot pepper paste known as biber salçasi to add heat. In this recipe from Khan’s cookbook Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, she recommends substituting a little extra Aleppo-style pepper if you can’t find it. Pomegranate molasses adds enough sour-sweet flavor to round out the dish. Serve it in a large salad bowl, or nestle scoops of it in lettuce leaves.
Recipe information
Yield
4 - 6 Servings
Ingredients
Dressing
5
3
3
1
1
1
Salad and assembly
1
½
3
1
3
1
1
¼
2
Preparation
Dressing
Step 1
Whisk oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi in a small bowl to combine; season dressing with salt and black pepper.
Salad and assembly
Step 2
Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.
Step 3
Meanwhile, toast walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a cutting board. Let cool slightly, then finely chop.
Step 4
Add walnuts, tomatoes, cucumber, scallions, parsley, mint, and pomegranate seeds to bulgur and toss well; season with salt and pepper.
Step 5
Arrange lettuce leaves in a single layer on a platter and spoon some salad into each leaf.
