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Turkish Bulgur Salad Kısır | With Mint & Lemon
(0)
20 min
Quick
Knuspr-Küche
Herrlich aromatisch, fruchtig-frisch und sommerlich leicht: Türkischer Kısır ist der beliebte Klassiker der anatolischen Küche! Feiner Bulgur zieht mit Tomatenmark, aromatischem Kreuzkümmel und Olivenöl durch, bevor er mit knackiger Gurke, Tomaten, frischer Minze und Petersilie vermengt wird. Serviert in knackigen Romanasalat-Blättern das perfekte Sommer-Hauptgericht!
Ingredients
Preparation method
Soaking & Seasoning the Bulgur
Place the fine bulgur in a heatproof bowl. Pour approx. 250 ml of boiling water over it, cover, and let it soak for about 10–12 minutes until the water is completely absorbed.
Add tomato paste, paprika powder, ground cumin, freshly squeezed lemon juice, extra virgin olive oil, as well as salt and black pepper to the still warm bulgur. Fluff and mix everything thoroughly with a fork so that the bulgur evenly absorbs the spice paste.
Chopping Vegetables & Plating
Wash the cucumber and tomatoes and cut them into very small cubes. Trim the spring onions and slice them into fine rings. Wash the flat-leaf parsley and fresh mint, shake dry, and finely chop.
Chef's tip
Traditional enjoyment: In Turkey, Kısır is often eaten with your hands straight from the crisp Romaine lettuce leaves.
Letting it rest pays off: The longer the bulgur salad rests, the more intensely the flavors of herbs, lemon, and olive oil fuse together.
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