This Week's Episode

Hosted by Lynne Rossetto Kasper

Play
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Turkish Bulgur Salad with Parsley and Mint (Kisir)

 
 

The recipe originally appeared in the January 14, 2009 issue of the San Francisco Chronicle in an article titled "Ancient Grain for Modern Times" by Janet Fletcher.

Prep time:

Cook time:

Total time:

Yield: Serves 6

This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.

You can make the salad up to 2 hours ahead and keep it at room temperature. In summer, replace the tomato paste with 2 finely chopped tomatoes.

Resources: Here are some places to find bulgur in a range of sizes, pomegranate molasses, coarsely ground medium-hot red pepper such as Maras or Aleppo, Turkish hot red pepper paste, red lentils and freekeh (frik):

Parkside Farmers’ Market
555 Taraval Street (at 16th Avenue)
San Francisco, CA
415-681-5563

Indus Food Center
1920 San Pablo Avenue (at University)
Berkeley, CA
510-549-3663

Jasmine Market
307 Third Street (at Union)
San Rafael, CA
415-459-4866

Kalustyan’s
800-352-3451
www.kalustyans.com

Ingredients

  • 1 cup fine bulgur (No. 1)
  • 1 heaping tablespoon Turkish hot pepper paste
  • 1 heaping tablespoon tomato paste
  • 1 cup thinly sliced green onions (white and green parts)
  • 1 cup coarsely chopped Italian parsley
  • 1/2 cup coarsely chopped fresh mint
  • 1 fresh Anaheim chile, halved lengthwise, seeds and ribs removed, then sliced thinly crosswise
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 large lemon (about 1/4 cup)
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon kosher salt, or more to taste
  • Butter lettuce leaves
  • One coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo pepper

Instructions

  • 1. Place the bulgur in a large bowl and dampen it with 3/4 cup hot water. Cover with a kitchen towel and let it rest for about 10 minutes. Fluff it with a fork to separate the grains, then add the pepper paste and tomato paste and mix them in well with your hands so that all the grains are coated.
  • 2. Add the onions, parsley, mint, Anaheim chile, olive oil, lemon juice, pomegranate molasses and salt. Mix well with your hands. Taste and adjust the seasoning.
  • 3. Put the butter lettuce leaves around the edges of a large platter. Put the bulgur salad in the center. Top with a generous sprinkling of red pepper.
  • 4. To serve, spoon some of the salad into the center of a lettuce leaf and fold like a taco.
Categories: 
Cheap EatsGrainsGrains, Flours, BeansMain DishesSaladsSidesStarters

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

Top Recipes

Monthly rice: Prioritize family with homemade meals delivered

“An LA dog is a hot dog wrapped in bacon served with jalapenos, mayonnaise and mustard. We call it a danger dog -- that’s the dog we serve here in LA that you’ll find on every street corner and outside of every Dodgers game.”

Jessica Gelt