Lemon Infused Bulgur Salad (Kısır)

Kısır is the ultimate centerpiece of Turkish tea times and gatherings, but have you ever tried making it without any hot water? Meet Limon Kısırı (Lemon Infused Bulgur Salad). In this unique recipe, the fine bulgur expands and softens directly in fresh lemon juice, resulting in a vibrant, citrusy kick and a beautiful texture. Combined with a mountain of fresh herbs, it’s the ultimate refreshing salad!

Ingredients (Serves 4)

Main Ingredients:

• 1.5 cups fine bulgur (brown or white)

• 1 onion (finely chopped)

• 1 tbsp tomato paste

• ½ tea glass (approx. ¼ cup) olive oil

• Salt

For Infusing and Dressing:

• Juice of 2.5 lemons (2 for the initial soaking, 0.5 for the final touch)

• 2 tbsp pomegranate molasses (nar ekşisi)

Fresh Herbs & Aromatics:

• 2 cloves garlic (crushed)

• A small bunch each of: fresh parsley, mint, basil, and dill (all finely chopped)

Spices:

• 1 tsp each of: red pepper flakes, ground red pepper, black pepper, cumin, sumac

Instructions

1. Infuse the Bulgur with Lemon: Place the fine bulgur in a fine-mesh strainer, rinse it quickly, and let it drain completely. Pat it gently with a paper towel to remove excess surface moisture. Transfer the bulgur to a deep bowl, pour the juice of 2 lemons over it, and gently rub/knead with your hands. Set aside to let the bulgur absorb the lemon juice and soften.

2. Sauté the Paste: Heat the olive oil in a pan. Add the chopped onions and tomato paste, and sauté until the onions are soft and fragrant.

3. Combine While Hot: While the tomato-onion mixture is still hot, pour it directly over the lemon-soaked bulgur. Add the salt, mix thoroughly with a spoon, and let the mixture cool down completely.

4. Toss with Herbs and Spices: Once the bulgur mixture has cooled, fold in the finely chopped parsley, mint, basil, dill, and crushed garlic. Add all the spices, the pomegranate molasses, and the remaining juice of half a lemon.

5. Serve: Toss everything together gently so the herbs stay fresh. Serve with fresh tomato slices and crisp lettuce leaves on the side.

💡 Chef's Note: Traditionally, bulgur used for kısır isn't rinsed. However, to minimize any modern chemical residues, we give it a quick wash and thorough dry in this recipe. Feel free to adjust the lemon and herb ratios to match your personal taste!