This Turkish Bulgur Salad (Kisir) is one of our all-time favorite family recipes in summer! It’s such a quick and easy make-ahead meal prep recipe and the perfect salad to serve as a side dish for grilling! Use quinoa, millet, or rice for a gluten-free option.
Place the bulgur in a pot, saucepan or heatproof bowl. Then pour ½ liter (500 ml) hot vegetable broth over the bulgur. Cover and set aside for 20-25 minutes, or until all of the liquid has been absorbed.
In the meantime, heat 1 tablespoon of oil in a pan or skillet. Add the onions and sauté for 1-2 minutes until almost translucent. Then add the bell peppers and carrots and sauté another 3 minutes. Finally, add the garlic and sauté a further minute, or until the veggies are tender. Set aside.
Once the bulgur has absorbed all of the liquid, transfer to a large bowl. Stir in the Ajvar (or paprika paste), tomato paste and sautéed vegetables to combine.
Allow to cool to room temperature, then mix in the oil, vinegar, parsley, and seasonings (salt, pepper, paprika, chili, sugar) to taste.
Enjoy immediately or cover and refrigerate overnight to unfold flavors.
The longer it stays in the fridge, the better the flavors combine together. So I suggest making it the day ahead.
See blog post for further information on storage, servings suggestion, and more details on the history of this recipe!
I will share the recipe for these chickpea cevapcici soon!