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Super healthy Turkish bulgar salad ✨ Kisir #salad #nutrition #turkishfood #mealprep #recipe #food
In Salads

Super healthy Turkish bulgar salad ✨ Kisir #salad #nutrition #turkishfood #mealprep #recipe #food

if you’re looking to spruce up your
salad game make this nutritious and
delicious Turkish bulga salad it’s
perfect it’s a side dish main course and
upcoming barbecue season which I’m so
excited for it’s high in fiber which
aids in digestion and helps you feel
Fuller for longer and it’s also rich in
vitamins and minerals such as vitamin C
vitamin K and potassium which are
essential for your overall health follow
the ingredients down below and make sure
to give this video follow and also a
thumbs up for more delicious recipes
coming your way now that your sauce is
simed away you want to to that off on
top of your raw bger and let that soak
in for 15 minutes and then you want to
top it off with your Tomatoes your
peppers your parsley some dried Mint or
fresh mint and some lemon salt and PM
organic masses it’s so delicious and
tasty I hope you guys enjoy

3 Comments

  1. @AllThingsDelish

    Ingredients:

    350g fine bulgur wheat

    Sauce:
    1 onion, diced
    2 cloves of garlic, minced
    400 ml strained tomatoes
    1 tbsp tomato purée
    1 tbsp gochujang paste/ turkish sweet pepper paste
    100ml olive oil
    50ml water
    Pinch salt & pepper
    1 tsp oregano
    1 tsp thyme
    1 tsp sweet paprika powder
    Chilli flakes (optional)

    Fresh ingredients:
    2-3 green pointed peppers
    Bunch: fresh mint parsley or dried
    2-3 tomatoes

    Seasoning:
    Lemon juice, olive oil, salt, pomegranate syrup (optional)

    Here's a reworded version:

    1. Finely chop the onion and cook it in oil until it becomes translucent.
    2. Add the tomato puree, sweet pepper paste, and minced garlic, then stir well.
    3. Pour in the strained tomato and water, then add the spices. Stir the mixture.
    4. Allow it to simmer over medium heat for about 10 minutes.
    5. Place the raw bulgur in a bowl and pour the hot sauce over it. Stir to combine.
    6. Cover the bowl and let it soak for 10-15 minutes.
    7. Chop the fresh ingredients and add them to the cooled bulgur.
    8. Season the mixture with lemon juice, pomegranate syrup, a splash of olive oil, and additional salt if needed.

    Tips:
    Avoid using coarse or extra-coarse bulgur, since the cooking instructions are different.

    Make it ahead of time. Once the salad has cooled to room temperature, transfer it to an air tight container and it will keep well for 3 days in the fridge.

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