Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
Last updated:
Bulgur Salad
Kısır
Fine bulgur coated with tomato and pepper pastes, lemon, pomegranate molasses and fresh herbs.
- Prep
- 20 min
- Cook
- 0
- Rest
- 15 min
- Total
- 35 min
- Servings
- 6
Ingredients
- 2 cups Fine bulgur
- 1 ½ cups Water (hot), plus a small splash if needed
- 1 tbsp Tomato paste
- 1 tbsp Pepper paste (red)
- ¼ cup Olive oil (extra-virgin)
- 3 tbsp Lemon juice, then adjust to taste
- 2 tbsp Pomegranate molasses, then adjust to taste
- 1 cup Parsley (fresh), washed, dried and finely chopped
- 4 Onions (spring), washed and finely sliced
- 2 tbsp Mint leaves (fresh), washed, dried and finely chopped
- Table salt, to taste
- Pepper flakes (red; pul biber), to taste
Method
Put the bulgur in a heatproof bowl and pour over the hot water. Cover for 15 minutes. Fluff and taste a grain; if still hard, add a small splash of hot water, cover again and check after a few minutes.
Grains are tender with a light chew and no hard center; no pool of water remains.
While the bulgur is warm, fold in both pastes with a spoon until evenly distributed. Do not handle the hot grains with bare hands.
Stir in the oil, lemon juice and pomegranate molasses. Taste before adding salt because the pastes can be salty; add pul biber to taste. Let the mixture cool until no longer hot.
Fold in the prepared parsley, spring onions and mint. Taste and adjust the lemon, molasses or salt if needed. Serve cool; refrigerate promptly if making ahead.
Fine grains remain visible between the chopped herbs, evenly coated with the reddish dressing.
Cooking guidance
Use fine köftelik bulgur, which is precooked cracked wheat, rather than raw cracked wheat or coarse pilaf bulgur. Keep the herbs fresh by folding them into the cooled grains.
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