(The recipe in English is below. Türkçe tabuleh tarifi için burayi tiklayin)

In Turkey, we have this boulghur salad that we call “kisir”. It is consumed as one of the other things on meze table. I think it is a variation to the middle eastern Tabbouleh (which has tomato, cucumber, onion and a lot of parsley as well as lemon juice to make it sour). I remember having seen two other variations to tabbouleh: one in a vegetarian belgian cookbook, and the other in a turkish food magazine. The vegetarian recipe included also raisins, and it was very nice combination. The one in the Turkish food magazine was the recipe from Syria and it included pommegranate arils. Anyways, my recipe is something between the Turkish and middle eastern version of bulghur salad and you know what – it is still delicious!!!

Ingredients (Serves 2 – 3)

8 spoons of bulgur

3 – 4 fresh onion, chopped fine

A bit less than half a bundle of parsley, chopped fine

One small green pepper, chopped fine (optional)
3 - 4 leaves of lettuce, chopped fine
1 - 2 tomatoes, pureed in the food processor

A handful of walnuts, chopped fine

1 drop of somac syrup (you gotta be very careful with this as it is extremely sour – if you don’t have this you can replace it with somac)

3 – 4 spoons of pommegranate syrup

Juice of half a lemon

isot pepper (urfa red peppers)

boiling water just enough to cover the bulgur

olive oil and salt to taste

Method:

Soak the bulgur into the boiling water and let it rest a couple of minutes covered until the bulgur is soft.
Add all the ingredients and mix.

tabbouleh inspired bulgur salad