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# Traditional Turkish Kısır

> [!NOTE]
> **Recipe Summary**  
> Classic Turkish bulgur salad steeped in savory tomato passata, infused with tangy pomegranate molasses, olive oil, and an abundance of fresh herbs. Serves 6.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Fine bulgur (köftelik) | 1 cup (161 g) | Fine grain |
| Yellow onions | 2 medium (270 g) | Finely diced |
| Tomato paste | 55 g | Rich paste |
| Tomato puree / passata | 511 g | Smooth strained tomatoes |
| Extra virgin olive oil | 50 g | Approx. 1 Turkish tea glass |
| Ground cumin | 1 tsp | |
| Red pepper flakes (pul biber) | 1 tsp | |
| Salt | 1 tsp | |
| Pomegranate molasses (nar ekşisi) | 3 tbsp | High quality |
| Lemon juice | Juice of 1 lemon | Freshly squeezed |
| Scallions / green onions | 100 g | Finely sliced |
| Fresh mint | 60 g | Finely chopped |
| Flat-leaf parsley | 113 g | Finely chopped |

## Instructions

{{% steps %}}
1. ## Cook Onion and Tomato Sauce
   In a wide pan, heat the olive oil (50 g) over medium heat. Add the finely diced yellow onions (270 g) and sauté until tender and translucent. Stir in the tomato paste (55 g) and tomato puree (511 g), bringing the mixture to a gentle boil for 2-3 minutes.

2. ## Steep the Bulgur
   Place the fine bulgur (161 g) into a large heatproof bowl. Pour the simmering tomato-onion sauce directly over the dry bulgur. Mix thoroughly, cover the bowl tightly, and let rest for 15 to 20 minutes until the grains soften and absorb all the sauce.

3. ## Season and Cool
   Uncover and stir in ground cumin (1 tsp), red pepper flakes (1 tsp), and salt (1 tsp). Pour in the pomegranate molasses (3 tbsp) and fresh lemon juice. Mix well with a spoon and allow the bulgur to cool completely to room temperature.

4. ## Fold in Fresh Herbs
   Once the bulgur is completely cool, fold in the sliced scallions (100 g), finely chopped fresh mint (60 g), and flat-leaf parsley (113 g). Toss gently until uniform. Serve chilled or at room temperature with crisp lettuce leaves.
{{% /steps %}}

## Useful Notes

> [!IMPORTANT]
> **Cool Before Adding Herbs**  
> Never mix fresh herbs into hot bulgur. Allowing the bulgur to reach room temperature prevents the parsley, mint, and scallions from wilting or darkening.\n