20 minSpicy Bread Salad
The most delicious and spicy way to use up stale bread, this salad will add color to your table.
Easy · 20 min
Kisir
Fine bulgur swollen with tomato paste, pomegranate molasses and herbs. No cooking.
- Prep
- 20 min
- Cook
- 0 min
- Time
- 20 min
- Servings
- 6
- Calories
- 220
- Level
- Easy
- Heat
- Gentle heat
- Region
- Southeast
- Vegan
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 cups fine bulgur
- 1 cup boiling water
- 2 tablespoons tomato paste
- 2 tablespoons pepper paste
- 4 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 onion
- 4 spring onions
- 1 bunch parsley
- 1/2 bunch mint
- 1 lemon
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Mix the bulgur with both pastes. Pour on boiling water, cover and swell 15 minutes.
- 2
Add olive oil, molasses and lemon and rub with your hand. If the grains stay hard, a spoon or two more hot water.
- 3
Fold in finely cut onion, spring onion, parsley and mint. Salt to taste.
- 4
Serve at room temperature in lettuce leaves.
Note. Coarse bulgur will not work. The bag should say fine köftelik bulgur.
Questions
Is kisir cooked?
No. It only swells in boiling water. On the stove it turns to mush.
No pomegranate molasses?
Use more lemon and a pinch of sugar so the sweet-sour balance stays.
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