Bulgur Wheat Salad with Red Onion and Vegetables – Kirmizi Soganli Kisir

Posted by Ozlem on Feb 2, 2011 in Salads, Uncategorized | 0 comments

This is a lighter version of the Kisir I posted earlier (under the section “Salads”). The use of red onions and lemon and olive oil dressing make the salad wonderfully refreshing. And it is a bowl of health, packed with fiber and vitamins, thanks to the vegetables and bulgur. It can be rolled into balls and served nestling in crunchy lettuce leaves. This dish is perfect for buffets or as part of a barbecue spread.

Serves 4 – 6
Preparation time: 25 minutes

175gr/ 6oz/1cup bulgur
8fl oz/ 1cup hot water
15ml/1 tablespoon tomato paste
5ml/1 teaspoon paprika flakes
Juice of 1 lemon
60ml/4 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 spring/ green onions, finely chopped
3 medium tomatoes, finely chopped
Handful of finely chopped flat leaf parsley
1 teaspoon salt
Salt and freshly ground black pepper to taste
Lettuce leaves to serve

Mix the bulgur wheat, salt, ground black pepper, red pepper flakes, tomato paste, and onion and knead thoroughly. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.

Add the lemon juice with the extra virgin olive oil and knead well again. Stir in tomatoes, spring/green onion and the parsley and combine thoroughly. Please check the seasoning and add more salt or spices to your taste.

Serve as a salad in a bowl garnished with lettuce leaves. Alternatively, take spoonfuls of the mixture and with wet hands roll into balls the size of walnuts. Refrigerate until required. This dish can be prepared a couple of days in advance and can be stored in the fridge for 3-4 days. As a matter of fact, it tastes even better a day or two later it’s made!

Afiyet Olsun!

Note: Bulgur wheat unlike cracked wheat, is a grain made from the cooked wheat berries which have the bran removed, and are then dried and pounded. There are two varieties generally available, fine and coarse. Because it is precooked, it only requires a minimal amount of cooking to reconstitute itself.