Turkish Bulgur Salad with Parsley and Mint (Kisir)

You can make this salad up to 2 hours ahead and keep it at room temperature.

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.

Serves 6

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.

Note: See Resources below for bulgur and specialty ingredients called for in the salad.

• 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
• Coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo pepper

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.

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

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