Turkish Salad (Kısır)

TopatoTopatoДарт Вейдър4119871
"A fresh and dietetic salad with a Turkish exoticism."
Preparation30 min.
Cooking20 min.
Тotal50 min.
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  • bulgur - 1 cup, fine, Turkish
  • tomato salsa - 1 1/2 tbsp (tomato paste)
  • green onions - 3 - 4 bunches or 1 old onion head
  • peppers - 1, green, medium - sized
  • parsley
  • lemons - 1
  • salt
  • oil


Pour the bulgur into a deep container and pour hot water over it (the water level needs to be 1 finger width above the bulgur), leave it aside.

Heat oil in a pan, put the onion and finely chopped pepper, braise until transparent (be careful not to braise too much and have them turn a brown color), then add the salsa and fry another 5-6 min.

Pour the resulting mixture into the now-swollen bulgur (it needs to absorb all of the water), stir well and salt to taste, cap with a lid and leave it to cool for 30 min. Chop the parsley and squeeze the lemon juice over it. A very light and pleasant salad for any season.

Notes: In most cases, Turkish women prepare it with fresh tomatoes instead of salsa and put in everything raw but personally I prefer it as described above. You can try both versions!


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