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Bulgur Salad with Summer Vegetables and Pomegranate Molasses
This tangy-sweet bulgur-based salad, inspired by the Turkish dish called kisir, requires no cooking other than bringing water to a boil. We toss chopped onion and bell pepper with the bulgur before adding the boiling water to hydrate the grain; this eliminates the vegetables’ raw flavor and texture, yet allows them to retain just enough of their freshness and snap. Pomegranate molasses, a dark, tangy-sweet syrup with fruity, floral notes, is a common ingredient in kisir. Look for it in the international aisle of supermarkets or in Middle Eastern grocery stores.
4 to 6
Servings
Tip
Don’t use coarse or medium bulgur, as neither will soften properly. Also, don’t use concentrated tomato paste, the type often sold in a tube. Its strong flavor will overwhelm the other ingredients.
30 minutes
Ingredients
-
1½
cups fine bulgur
-
1
small red onion, finely chopped
Directions
-
01In a medium bowl, combine the bulgur, onion, bell pepper, tomato paste, pepper flakes, ¼ teaspoon salt and ½ teaspoon pepper. Mix until no clumps of tomato paste remain. Stir in the boiling water and let stand for 15 minutes to allow the bulgur to hydrate.
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I used plain bulgur (the only kind they had at the store) but that apparently wasn't the "fine" bulgur. Oh well. Otherwise, the salad was quite good.