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Foraging with Alexis Nikole Nelson.
The Turkish bulgur salad called kissir inspired this recipe. To develop depth of flavor, we lightly cook the bulgur with tomato paste and aromatics before adding the liquid. Both pomegranate molasses and lemon juice add tartness to perk up the nutty, wheat grains, and scallions add oniony pungency. Make sure to use coarse bulgur; fine or medium bulgur will wind up mushy. Serve the dish as is or finish it with some or all of the optional garnishes listed below; either way, it’s an excellent accompaniment to kebabs and grilled meats or fish.
tablespoons extra-virgin olive oil, divided
cup coarse bulgur
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