Name: Kisir (Spicy Bulgur Salad)
Yield: 4 - 6 Servings
Ingredients: 5 Tbsp. extra-virgin olive oil; 3 Tbsp. fresh lemon juice; 3 Tbsp. pomegranate molasses; 1 Tbsp. plus 1½ tsp. double-concentrated tomato paste; 1 tsp. Aleppo-style pepper; 1 tsp. biber salçasi (Turkish hot pepper paste) or more Aleppo-style pepper to taste; Kosher salt, freshly ground pepper; 1 cup bulgur; ½ cup raw walnuts; 3 small ripe tomatoes, cored, finely chopped; 1 Persian cucumber, finely chopped; 3 scallions, finely chopped; 1 cup parsley leaves, finely chopped; 1 cup mint leaves, finely chopped; ¼ cup pomegranate seeds; Kosher salt, freshly ground pepper; 2 heads Little Gem lettuce or romaine hearts, leaves separated

Image may contain Plant Food and Produce

Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

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 notes

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